Prasopita: Greek leek, feta, and herb pie
Units
Temperature
Servings
Ingredients
- 1 kg leeks, washed and sliced rounded
- 45 ml olive oil rounded
- 25 g fresh dill rounded
- 15 g flat-leaf parsley rounded
- 250 g feta, crumbled rounded
- 70 g fine bulgur or trahana rounded
- 2 eggs rounded
- 3 g fine salt rounded
- 1 g black pepper rounded
- 300 g filo pastry rounded
- 100 g butter, melted rounded
Method
Method
- Cook leeks with olive oil and a pinch of salt over medium-low heat for 20 to 25 minutes until very soft and dry. Cool completely.
- Stir in dill, parsley, feta, bulgur, eggs, and pepper. Rest 10 minutes so the grain absorbs free moisture.
- Heat the oven to 190°C. Butter a 23 x 33 cm tin and layer in half the filo, brushing each sheet.
- Spread in the leek filling, cover with remaining buttered filo, tuck the edges, and score the top.
- Bake for 50 to 55 minutes until the base and top are crisp. Rest 20 minutes before serving.
Notes
- Leeks hold surprising water; cook until the pan is dry before cooling.
- Bulgur or trahana is functional here, absorbing liquid that would otherwise soften the base.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.