PRASOPITA – GREEK LEEK PIE
Although spanakopita and tiropita are the most common, prasopita is also comparably popular. The sweetness of the leek along with the feta is a perfect combination and a nice break from the typical …
*1 cup dill, finely chopped
*1Kg leeks, washed & cut into round slices
*1 pack phyllo sheets
*½ cup Milk
*250g crumbled Greek Anthotiro or Mizithra cheese
*200g crumbled Greek feta cheese
*1 onion, chopped
*3 tbsp Olive Oil
*Olive oil + 2 eggs for brushing
In a frying pan heat the olive oil and sauté leeks and onion until tender.
Remove from the heat and set aside
In a large bowl, add the leeks, dill, milk, anthotiro, feta, eggs, salt and pepper to taste and mixing to combine.
Preheat the oven at 180C
Brush the baking pan with olive oil and lay 1 phyllo sheet, to cover the pan, allowing it to exceed the pan. Brush it with olive oil and continue with ½ of the remaining phyllo sheets.
Spread evenly on top, half of the leak mixture, cover it with one phyllo sheet, brush it with olive oil and spread on top the remaining leek mixture. Fold inwards the exceeding phyllo sheets and brush with olive oil.
Lay on top one phyllo sheet, to cover the leek mixture. Cut with a knife any exceeding phyllo sheets from the pan and brush with olive oil. Repeat with the remaining phyllo sheets.
Whisk in a small bowl the eggs to form an eggwash.
Score the surface of the leek pie, pour the eggwash mixture over and bake in the preheated oven for about 30 to 40 min.
Remove the “prasopita” from the oven, cut in pieces and serve.
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