This prasopita recipe is made with sauteed leeks, feta cheese, eggs, and yogurt, all wrapped up in phyllo dough and baked until golden brown and crisp. This traditional Greek or Bulgarian (Eastern European) vegetarian pie is perfect for every occasion from lunch with friends or an easy midweek meal to a party, or snack.
There is nothing like a home-cooked cheesy phyllo pie straight from the oven. Everyone will love the golden, crispy layers of pastry and the healthy and delicious leeks and feta filling inside! This flaky homemade savory pastry can be served warm or cold, as a side dish, appetizer, or even a main course.
Do not feel intimidated by making your own flaky and savory cheese pie. It is so quick and easy to make. In this recipe, I will show you how to make this delicious leek and feta cheese prasopita. In Bulgaria, we call it Banitsa with leeks and feta cheese.
You have probably heard or have enjoyed a piece or two of Spanakopita. This traditional savory Greek spinach pie is made with filo (or phyllo) pastry sheets, spinach, feta cheese, and herbs. Spanakopita is a staple of every Greek household and it is the most popular and beloved Greek recipe.
Prasopita, on the other hand, is made with sauteed leeks instead of spinach. I love leeks and using leeks for this savory pie recipe is one of my favorite ways to enjoy leeks. So, my recipe is a spin-off of the popular Spanakopita recipe. If you love leeks, you will love this leek and feta cheese prasopita pie.
This filo (phyllo) savory pie is so versatile and can be made in so many different shapes and with different filling options. It is also known as Banitza or Banitsa, Feta pie, or Bulgarian Cheese pie. I grew up eating it and I make it now very often for my kids and they love it too. It is prepared by layering different types of filling ranging from eggs and cheese to pumpkin, spinach, leeks, and even chicken between phyllo pastry sheets. Traditionally, the phyllo pastry should be homemade, but using store-bought phyllo sheets, makes the preparation much simpler and faster.
Ingredients
- Leeks – I love using sauteed leeks for this recipe but you can use spinach as well. Make sure you clean them well. See the instructions below on the easiest way to clean leeks.
- Filo (Phyllo) dough pastry sheets – Most store-bought phyllo dough sheets come in a pack of two rolls. For this recipe, I use about one of the rolls and then half of the second one and then I have some leftover filling to pour on top to create a nice golden flavorful crust. One and a half rolls is exactly what I can fit into my round baking dish.
- Eggs – I use large eggs
- Feta cheese – we always have Bulgarian feta cheese at home. It is creamer than the Greek feta cheese but any feta cheese you can find is going to work here.
- Yogurt – plain Greek yogurt is what we use or we even make our own Bulgarian yogurt.
- Flour – all-purpose flour
- Baking soda
What Is Filo (Phyllo) Dough?
Filo dough, also known as phyllo, are sheets of paper-thin buttery pastry. Although phyllo can be made at home, it is very finicky and time-consuming. Thankfully phyllo is sold in boxes in the freezer aisle of most supermarkets. Get yours here.
What are leeks and how to clean them?
Leeks are a member of the onion family. They look like scallions (or green onions), but they’re a lot larger. Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.
Preparing leeks is relatively easy. Begin by cutting off the roots and the darkest green tops. You will be left with a white stalk and light green leaves that are just beginning to separate; these are the edible parts. Cut each leek into quarters lengthwise. The leaves tend to trap a lot of dirt and debris. So, I have found that it is best to chop the leeks and then add them to a large bowl and cover them with cold water. I then let them stay in the water while gently moving them around with my hand. The dirt and other debris fall to the bottom of the bowl, and I then collect the leeks with a large strainer spoon.
How to make this easy Leek and Feta Cheese Pie Prasopita Recipe
Heat oil in a large skillet over medium. Add leeks and season them with a pinch of salt. Cook covered, stirring occasionally. Continue to cook until the leeks are golden brown and caramelized. It should take between 10 and 15 minutes. Remove from the heat and let them cool down a bit.
In a medium bowl, beat the eggs. Add the yogurt, and baking soda, and crumble the feta.
Mix in the flour and the sauteed leeks. This is your filling.
Unroll the phyllo sheets and lay down 3 sheets on your working surface with the long end facing you. Be careful and gentle with the phyllo sheets as they could be very fragile. Keep a damp towel over the ones you are not using to keep them from drying out. Add a couple of tablespoons of the feta, egg, yogurt, and leeks mixture and spread it out on top of the phyllo dough sheets.
Tightly roll up the phyllo sheets to the other long side to form a long roll. Place seam side down with one end in the center and spiral around in a circle. Repeat with the remaining phyllo sheets, continuing to wrap them around the center until you reach the edge of the pie pan.
Top with the remaining mixture. Bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
Once the Prasopita (Banitsa) is done cooking, cover it with a towel and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.
Storing: This leek and feta pie can be stored in an airtight container for up to three days.
Freezing: Cut up the pie into pieces. Wrap each piece in plastic wrap and freeze for up to two weeks. To reheat, simply place back in the oven for 15-20 minutes.
Other recipes I think you will love!
Easy No Knead Cheese Bread (Tutmanik)
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Prasopita – Leek and Feta Cheese Pie Recipe
Ingredients
- 6 eggs large
- 2 leeks chopped
- 400 g (2 cups feta cheese) crumbled
- 1 package phyllo filo dough sheets (these can be found in every major grocery store)
- 1 cup yogurt plan Greek
- 1 tsp baking soda
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- ½ tsp salt
Instructions
- Thaw the phyllo sheets as per the package directions
- Preheat oven to 350 degrees. Grease the bottom of a round or a rectangular baking dish.
- Begin by cutting off the roots and the darkest green tops of the leeks. Cut each leek into quarters lengthwise. (See instructions on how to clean them above). After they are washed well, chop them into small pieces.
- Heat oil in a large skillet over medium heat. Add the leeks and season them with a pinch of salt. Cook stirring occasionally. Continue to cook until the leeks are golden brown and caramelized. It should take between 10 and 15 minutes. Remove from the heat and let them cool down a bit.
- In a medium bowl crack and gently beat the eggs. Add the yogurt, baking soda, flour, and the crumbled feta. Stir well and then add in the sauteed leeks. This is your filling.
- Enroll the phyllo sheets and lay down 3 sheets on your working surface with the long end facing you.
- Add a couple of tablespoons of the leeks and cheese mixture and spread it out so the phyllo sheet in covered with the filling.
- Tightly roll up the phyllo sheet to the other long side to form a long roll. Place seam side down with one end in the center and spiral around in a circle in the middle of the round baking dish.
- Repeat with the remaining phyllo sheets, 3 sheets at a time, continuing to wrap them around the center until you reach the edge of the dish pan.
- Top the prasopita with the remaining filling.
- Bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
Notes
- Any baking dish will work. This leeks and cheese pie could be baked in a round pan (arranged in a spiral) or it could be baked in a rectangular pan (arranging the filled-up rolls lengthwise in the pan).
- If you do not have any of the filling left after you finish layering the phyllo sheets, you can either brush the top of the pie with butter or with an egg wash. Egg wash is a beaten egg and 1 tablespoon of water combined.
- Some recipes instruct to butter each phyllo sheet first and then add the filling. I have done it both ways, buttering the layers and not, and I find that with the leeks being sauteed in olive oil and then added to the filling, you can skip the butter step.
