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Prasopita
Leek and feta pie
Prasópita: Macedonian leek and feta pie in crisp filo
In the villages around Kozani and Kastoria, winter leeks pulled from frozen ground go into this pie, made on Sundays and taken to the fields in slabs wrapped in paper. The leeks are sweated slowly in butter and olive oil until silky and sweet, bound with eggs, feta and a little semolina, then baked between buttery sheets of filo. It is softer and gentler than spinach pie, and just as good cold the next day. Feta and kefalotyri usually use animal rennet; choose vegetarian versions if needed. Common mistake: leaving grit in the leeks — split and wash them under the tap before slicing. Chef's tip: cook the leeks until all their liquid has gone, or the bottom pastry turns soggy.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
- 2 ⅝ lb leekswhite and pale green parts, washed and thinly sliced
- 3 tbsp olive oil
- 1 oz butter
- 4 spring onionssliced
- ⅔ oz fresh dillchopped
- 3 eggs
- 9 oz fetacrumbled; vegetarian feta-style if needed
- 1 ¾ oz kefalotyri or other hard sheep's cheesegrated; or a vegetarian hard cheese
- 2 tbsp fine semolina
- ½ tsp black pepper
- ¼ tsp ground nutmeg
For the pastry
- 16 oz filo pastrythawed
- ½ cup butter and olive oil, mixedhalf melted butter, half oil
- 1 tbsp sesame seeds (optional)
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Method
0/8 doneStep 1: Warm 3 tbsp olive oil and 1 oz butter in a wide pan over a medium heat. Add 2 ⅝ lb leeks and 4 spring onions with a pinch of salt and cook, stirring often, until very soft, sweet and dry, with no liquid left in the pan.
25 minStep 2: Tip into a bowl and cool for 15 minutes, then stir in ⅔ oz fresh dill.
15 minStep 3: Beat 3 eggs and add with 9 oz feta, 1 ¾ oz kefalotyri or other hard sheep's cheese, 2 tbsp fine semolina, ½ tsp black pepper and ¼ tsp ground nutmeg. Taste: it should be well seasoned; feta varies in saltiness.
Step 4: Heat the oven to 350°F (325°F fan). Brush a 30 × 23 cm dish with ½ cup butter and olive oil, mixed. Lay in half the sheets of 16 oz filo pastry, brushing each with the butter-oil and letting the edges hang over.
Step 5: Spread the filling evenly, fold in the overhang and cover with the remaining filo, brushing each sheet. Tuck the edges down the sides.
Step 6: Score the top into squares with a sharp knife, cutting only through the top layers. Brush generously, sprinkle with 1 tbsp sesame seeds and flick a few drops of water over the top so the sheets don't curl.
Step 7: Bake for 45–50 minutes, until deep golden and the base sounds crisp when you lift a corner.
50 minStep 8: Rest for 15 minutes before cutting. It keeps 3 days in the fridge; reheat in the oven to re-crisp.
15 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 13 g
- Carbs
- 33 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does prasopita take?
- About 95 minutes in total: 30 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of leeks?
- 1 onion per leek.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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