Prasopita – Greek Leek Pie

Prasopita (Πρασόπιτα) is a traditional Greek savory pie made with tender, sweet leeks and feta cheese, wrapped in crispy phyllo pastry. It’s a comforting dish that brings out the best flavors of Greek countryside cooking!

Why You’ll Love It:
✔ Naturally sweet from sautéed leeks
✔ Creamy and tangy from feta cheese
✔ Crispy and golden from layers of phyllo
✔ Perfect as a snack, appetizer, or light meal

Tips for the Best Prasopita:
✔ Sauté leeks slowly to bring out their sweetness
✔ Mix in fresh herbs like dill or parsley for extra flavor
✔ Use high-quality feta for the best taste
✔ Brush phyllo layers with olive oil or butter for a flaky crust

Pair it with a glass of Greek wine or a cup of mountain tea, and you have a perfect meal inspired by Greek village kitchens!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

Dough

500 g  all purpose flour
100 ml Olive oil
20 ml white wine vinegar
10 g granulated sugar
1 ½ teaspoon salt
210 ml warm water

200 ml Olive oil for brushing the phyllo sheets

Semolina + flour for sprinkling the phyllo sheets

Filling

1 cup dill, finely chopped
1Kg leeks, washed & cut into round slices
400g crumbled Greek feta cheese + Myzithra cheese
1 onion, chopped
3 – 4 tbsp olive oil
Salt Pepper, to taste
2 eggs

2 eggs for brushing

Directions

Beat the flour, olive oil, vinegar, sugar, salt and water for 5 minutes in a mixer, using the hook attachment.
If you don’t have a mixer, mix with your hands and knead for 5 minutes.
When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.
The dough should be soft and elastic. If it is not, beat for another 5 minutes.
When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

On the meantime, In a large saucepan pan heat 3-4 tbsp of olive oil and sauté leeks and onion until tender.
Remove from heat and add in the cheeses, dill, salt and pepper and mix to combine. Remove from heat and add the eggs. Mix well and set aside.

Preheat the oven at 180C

Transfer the dough to your working surface and divide in to 6 equal parts.
Sprinkle some semolina or flour on a clean surface and start to roll out the first of the 6 pieces of dough. You want it to become as thin as possible.
If your dough is too sticky, sprinkle with some more semolina or flour and continue rolling out.
Always roll the rolling pin towards you to spread the dough out further.

Continue rolling out the pieces of dough in the same manner.
Brush a 30 cm round baking pan with olive oil.
Lay the first 1 phyllo sheet, to cover the pan, allowing it to exceed the pan. Drizzle with olive oil and repeat with 2 more phyllo sheets, to create the bottom crust.
Drizzle with olive oil. Do not brush the phyllo so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier!
You will need about 200 ml of olive oil for all of the phyllo.
Add the filling, spreading it evenly all over the phyllo base. Drizzle filling with some olive oil.

Cover filling with another 3 sheets of phyllo dough, repeating the exact same process as before. Turn the edges over with your fingers and gently tuck them in all the way around.
Score the surface with a sharp knife, brush with the egg wash and drizzle with the remaining oil.

Bake for 45-60 minutes, or until golden and crunchy. When ready, remove from oven and cut in to pieces.

DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture on  Instagram with the hashtag #mygreekitchen