Greek Leek Pie (Prasopita)

A traditional Greek leek and feta pie wrapped in crispy filo pastry. Easy to make, endlessly versatile, and perfect as a main or side dish.
what you'll need
  • 1½ kg leek
  • 1 onion (chopped)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 bunch dill
  • 4 eggs
  • 400 g feta cheese
  • 10 g breadcrumbs
  • 500 g phyllo pastry sheets
  • 100 g olive oil (for the phyllo)
View ingredients
step 1

Filling: Trim the ends of the leeks, remove the first leaf, and chop into small pieces.
step 2

Bring a pot of water to a boil, add the leeks, and boil for 5 minutes to remove bitterness from the green parts. Drain well.
step 3

Heat 2 tbsp olive oil in a large pot over medium heat. Add the leeks and onion and sauté for about 6 minutes, until all liquid has evaporated and then remove from heat.
step 4

Add the dill, salt, pepper, crumbled feta, and eggs to the pot. Mix well and allow the filling to cool completely before assembling.
step 5

Assembly: Preheat the oven to 180°C (160°C fan). Brush a baking tray with olive oil and dust with breadcrumbs.
step 6

Lay a sheet of filo pastry in the tray and brush with olive oil. Repeat with the remaining filo sheets, using slightly more for the base than the top.
step 7

Spread the cooled leek filling evenly over the pastry base.
step 8

Cover with the remaining filo sheets, brushing each one with olive oil as you go.
step 9

Score the pie into 8 portions.
step 10

Fold the overhanging filo inwards, brush the top generously with olive oil and optionally sprinkle with sesame seeds.
step 11

Bake for 60 minutes until deep golden. Allow to rest for 10 minutes before serving.

Greek Leek Pie (Prasopita)

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