Prasopita - Leek and Feta Cheese Pie Recipe
This Prasopita recipe is made with a rich sauteed leeks, feta, eggs, and yogurt filling layered between buttery crispy sheets of phyllo dough. This savory leeks and cheese pie can be served as a side dish, appetizer, or main entree.
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.