Greek · Lunch
Leek Pie
Greek leek pie (prasopita) features sautéed leeks, dill, and crumbled feta cheese layered with crisp phyllo pastry brushed with olive oil. Baked until golden and served warm with a simple green salad and lemon wedge.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
486Calories
15.8gProtein
34.1gFat
28.4gCarbs
6.8gSugar
3.6gFiber
1042mgSodium
218mgChol
11.9gSat Fat
410mgPotassium
295mgCalcium
2.9mgIron
0.9mcgVitamin B12
10.2mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Halve the leek lengthwise, rinse between layers to remove grit, then slice thinly and pat dry with a towel.
2
Sweat
Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add leek and scallion; cook 10–12 minutes, stirring occasionally, until softened.
3
Cool
Transfer the leek mixture to a bowl and let cool 10 minutes.
4
Build
Stir feta, dill, egg, salt, and pepper into the cooled leeks. Brush one phyllo sheet with olive oil, stack the remaining two sheets, brushing each with oil.
5
Plate
Place the phyllo stack on an oiled tray, bake at 375°F for 20–25 minutes until golden and crisp, then slide onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g leek
- 3.2 oz90g feta cheese
- 2 tbsp2 tbsp fresh dill
- 66 sheets phyllo dough (about 1.6 oz/45g)
- 4 tbsp60ml olive oil, divided
- 22 small eggs
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 scallion
