Leek pie (traditional Greek prasopita)

10’

8–10

Σχετικά με τη συνταγή

Calories ~420kcal

Protein ~14g

Carbohydrates ~35g

Fat ~24g

Greek Vegetarian

Preparation 10’

Cooking 1 hour & 30’

Servings 8–10

Διατροφική αξία ανά μερίδα

Calories ~420kcal

Protein ~14g

Carbohydrates ~35g

Fat ~24g

The recipe

Leek pie (traditional Greek prasopita)

Greek Vegetarian

10’ Preparation

1 hour & 30’ Cooking

8–10 Servings

Nutrition per serving

~420 kcal Calories

~14 g Protein

~35 g Carbohydrates

~24 g Fat

Ingredients

1 kg leeks
1 onion, finely chopped
400 g feta cheese
½ bunch fresh parsley, chopped
120 ml olive oil
200 ml milk
2 tbsp wheat trachanas
1 egg
Salt & freshly ground pepper
8 rustic phyllo sheets

Leek pie (traditional Greek prasopita)

Preparation: 10’ Cooking: 1 hour & 30’ Servings: 8–10 Cuisine: Greek Diet: Vegetarian

Nutrition per serving: Calories ~420 kcal · Protein ~14 g · Carbohydrates ~35 g · Fat ~24 g

Ingredients

1 kg leeks
1 onion, finely chopped
400 g feta cheese
½ bunch fresh parsley, chopped
120 ml olive oil
200 ml milk
2 tbsp wheat trachanas
1 egg
Salt & freshly ground pepper
8 rustic phyllo sheets

Method

For the filling
Heat the olive oil in a pot and sauté the onion until softened and lightly caramelized. Add the leeks, stir, and cook for 2–3 minutes. Season with salt and pepper, reduce the heat, cover, and let the vegetables steam gently for about 5 minutes until softened.
Add the trachanas and stir, then pour in the milk. Allow the mixture to simmer until it absorbs the liquid and thickens.
Add the parsley, mix well, and remove from heat. Let the filling cool slightly, then add the feta cheese (crumbled by hand) and the egg. Mix thoroughly.
Assembling the pie
Grease a baking dish. Layer 4–5 phyllo sheets, brushing each one with olive oil. Spread the filling evenly on top, then cover with the remaining phyllo sheets, again brushing each layer with olive oil.
Fold the overhanging edges inward to form a border. Brush the top with olive oil, score into portions, and sprinkle lightly with water.
Bake in a preheated oven at 170°C for about 1 hour, until golden brown and crispy.
TIPS

For a milder flavor, blanch the leeks for 1–2 minutes before cooking.

You can add some grated hard cheese (such as graviera) for a richer result.

Slow baking is key for achieving a crispy crust and a properly cooked filling.

Every oven behaves differently, so adjust the temperature between 160°C and 170°C for best results.

METHOD

For the filling

Heat the olive oil in a pot and sauté the onion until softened and lightly caramelized. Add the leeks, stir, and cook for 2–3 minutes. Season with salt and pepper, reduce the heat, cover, and let the vegetables steam gently for about 5 minutes until softened.

Add the trachanas and stir, then pour in the milk. Allow the mixture to simmer until it absorbs the liquid and thickens.

Add the parsley, mix well, and remove from heat. Let the filling cool slightly, then add the feta cheese (crumbled by hand) and the egg. Mix thoroughly.

Assembling the pie

Grease a baking dish. Layer 4–5 phyllo sheets, brushing each one with olive oil. Spread the filling evenly on top, then cover with the remaining phyllo sheets, again brushing each layer with olive oil.

Fold the overhanging edges inward to form a border. Brush the top with olive oil, score into portions, and sprinkle lightly with water.

Bake in a preheated oven at 170°C for about 1 hour, until golden brown and crispy.

TIPS

For a milder flavor, blanch the leeks for 1–2 minutes before cooking.

You can add some grated hard cheese (such as graviera) for a richer result.

Slow baking is key for achieving a crispy crust and a properly cooked filling.

Every oven behaves differently, so adjust the temperature between 160°C and 170°C for best results.