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Prasopita (Greek Leek Pie)

Heavenly Prasopita: A Cozy Greek Leek Pie to Savor

Discover the comfort of Prasopita, a delightful Greek Leek Pie filled with leeks, feta, and fresh herbs for a warm culinary experience.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 pieces
Course: Baking
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filo Dough
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1 teaspoon Salt
  • 1 tablespoon White Wine Vinegar or apple cider vinegar
  • 1 cup Water room temperature
  • 1/4 cup Olive Oil or melted butter
For the Filling
  • 4 medium Leeks caramelized, or shallots as substitute
  • 1 cup Feta Cheese or goat cheese
  • 1 cup Ricotta Cheese or cream cheese
  • 1/4 cup Fresh Parsley
  • 1/4 cup Fresh Dill
  • 1/4 cup Fresh Oregano
  • 1 teaspoon Lemon Zest optional
  • 1 large Egg or a flax/chia egg for egg-free version
  • 1/4 cup Semolina or flour

Equipment

  • baking pan
  • Large Bowl
  • Rolling Pin
  • Skillet

Method
 

Preparation
  1. Prepare the Filling: Sauté the leeks in olive oil over medium heat until caramelized and golden, about 10-15 minutes. Allow cooling before mixing with feta, ricotta, herbs, and lemon zest.
  2. Make the Filo Dough: Combine flour, salt, vinegar, and water. Knead until a smooth dough forms. Divide and roll into thin sheets.
  3. Assemble the Pie: Grease a baking pan and layer filo sheets, sprinkling semolina between layers. Add leek filling and fold excess filo over the top.
  4. Bake: Preheat the oven to 375°F (190°C). Brush pie with olive oil, score the surface, and bake for 50-55 minutes until golden and flaky.

Nutrition

Serving: 1piecesCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Serve warm with a side salad for added freshness. Store leftovers in an airtight container for up to 3 days.

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