Leek pie (traditional Greek prasopita)
Leek pie (traditional Greek prasopita)
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Leek pie (traditional Greek prasopita)
Υλικά
- 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
Εκτέλεση
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.
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.
