Leek and Cheese Pie

Rustic goodness

2

This leek and cheese pie combines sweet leeks and creamy cheese are a “win win” combination.

If you’re after something a little different than the usual spanakopita, I highly recommend making this “prasopita” or leek and cheese pie.

Leeks take on a completely different personality when they have been slowly cooked. Combined with a little cheese, a few herbs and encased in some lovely “rustic” pastry-you can’t go wrong!

I know it’s not “traditional” but I quite like the rustic shape of this galette. The pastry is similar to the one I used when making my wild greens pie, except this time I used spelt flour. (I’m still going through a big batch that I bought recently).

The filling is a combination of ricotta , feta cheese and my trusted trio of herbs, parsley, dill and mint.

Admittedly it did come out a little higher than normal but a high pie is a good pie!

This could easily be served as a main meal with a side salad however if you tend to be greedy like me then serve it as a nice starter before the main event.

Enjoy!

prasopita Greek leek and cheese pie

chopped leeks

prasopita Greek leek and cheese pie

prasopita Greek leek and cheese pie

leeks

“PRASOPITA”-LEEK AND CHEESE PIE RECIPE

Serves 6-8

Ingredients:

  • 1 x quantity of Provencal pastry (substitute with spelt flour-recipe here)
  • 2 large leeks, washed and rinsed (white part only)thinly sliced
  • 250 grams fresh ricotta
  • 150 grams feta cheese
  • 3/4 cup freshly chopped parsley
  • 1/4 cup freshly chopped mint
  • 2-3 tbsp freshly chopped dill
  • 2 eggs
  • freshly ground pepper

Instructions:

  1. Preheat your oven to 180 deg c and line a baking tray with baking paper.
  2. Saute the leeks in 2 tbsp of olive oil in a medium sized saucepan and allow to soften and cook for 8-10 mins. Remove and set aside and allow to cool completely.
  3. Roll the Provencal pastry out in a large round shape approx. 2cm thick.
  4. Combine the cooked leeks, ricotta, feta, herbs, eggs and pepper.
  5. Scoop the cheese and leek mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mixture creating a rustic effect.
  6. Brush with egg wash (a little beaten egg with water) and cook for 40-45 mins until browned. Allow to cool for 10-15 mins before cooling and serving.

prasopita Greek leek and cheese pie