📝 About This Recipe
Prasopita is a beloved staple of Northern Greek cuisine, where the natural sweetness of slow-sautéed leeks takes center stage against a backdrop of crisp, buttery phyllo. This version elevates the traditional filling with a blend of salty feta, aromatic dill, and a touch of nutmeg for a sophisticated depth of flavor. Encased in golden, shattered layers of pastry, it’s a comforting masterpiece that celebrates the rustic simplicity of the Hellenic countryside.
🥗 Ingredients
The Leek Filling
- 5-6 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 1/4 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 4 pieces Scallions (finely chopped)
- 1/2 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 12 ounces Feta Cheese (crumbled into small chunks)
- 3 large Eggs (lightly beaten)
- 1/2 cup Greek Yogurt (full fat, for creaminess)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (go light on salt as feta is salty)
The Crust and Assembly
- 1 package Phyllo Pastry (16 oz, thawed completely)
- 3/4 cup Butter (unsalted, melted)
- 1/4 cup Extra Virgin Olive Oil (mixed with the melted butter)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking pan with the olive oil and butter mixture.
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2
In a large skillet or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the sliced leeks and a pinch of salt.
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3
Sauté the leeks for 15-20 minutes, stirring occasionally, until they are very soft and translucent. Do not brown them; you want them sweet and tender.
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4
Add the chopped scallions and cook for another 3 minutes. Remove from heat and let the mixture cool to room temperature.
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5
Once the leeks are cool, transfer them to a large mixing bowl. Stir in the chopped dill, mint, and freshly grated nutmeg.
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6
Add the crumbled feta, Greek yogurt, and beaten eggs to the leek mixture. Mix thoroughly until combined and season with black pepper.
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7
Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
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8
Place one sheet of phyllo in the prepared pan, allowing the edges to overhang. Brush lightly with the butter-oil mixture. Repeat this process with 7-8 more sheets, rotating them slightly to cover all sides of the pan.
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9
Spread the leek and feta filling evenly over the phyllo base, smoothing it out with a spatula.
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10
Layer the remaining 7-8 sheets of phyllo on top of the filling, brushing each sheet with the butter-oil mixture as you go.
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11
Fold the overhanging edges of the bottom sheets over the top to create a rustic crust. Brush the entire top generously with the remaining butter-oil.
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12
Using a very sharp knife, score the top layers of phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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13
Sprinkle the top with sesame seeds and a few drops of water (this helps the phyllo stay crisp).
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14
Bake in the center of the oven for 50-60 minutes, or until the pastry is a deep golden brown and exceptionally crispy.
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15
Allow the pita to rest for at least 15-20 minutes before cutting and serving. This allows the filling to set so you get clean slices.
💡 Chef's Tips
Always wash leeks thoroughly as they trap sand between their layers; slice them first, then soak in a bowl of water. Ensure the leek mixture is completely cool before adding the eggs and cheese to prevent the eggs from scrambling. If you prefer a tangier pie, use a barrel-aged Greek feta rather than a mild domestic version. Never skip the 'resting' period after baking; it is the secret to a pie that isn't soggy. If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve warm or at room temperature as a main lunch course with a crisp Greek salad (Horiatiki). Pairs beautifully with a chilled glass of Assyrtiko or a dry Rosé. Add a dollop of cold Greek yogurt on the side for a refreshing contrast to the warm pie. Serve as part of a Meze platter alongside kalamata olives, roasted peppers, and grilled octopus. A light lentil soup makes an excellent starter for a full vegetarian feast.