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    Home » Recipes » Pies

    Leek and Cheese Pie

    Published: Dec 9, 2013 · Updated: Mar 23, 2021 by Peter G · This post may contain affiliate links · 8 Comments

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    a freshly baked pie on a board with a graphic heading explaining the recipe

    This leek and cheese pie or "prasopita" as it's known In Greek, combines sweet leeks and creamy cheese in a “win-win” combination.

    If you're after something a little different from the usual spanakopita? (heaven forbid!) I highly recommend you make this "prasopita" (the Greek word) for leek and cheese pie.

    a rustic pie on a wooden board
    Rustic Leek and cheese pie

    🥘 Ingredients

    leeks and herbs on a chopping board
    Leeks and herbs

    For the pastry:

    • 2 cups flour, plain or all-purpose
    • ¼ cup olive oil
    • ¼ cup water, lukewarm
    • 1 egg
    • ¼ teaspoon salt

    For the filling:

    • 2 leeks, washed and rinsed (white part only)thinly sliced
    • 250 grams ricotta, fresh 
    • 150 grams feta cheese
    • ¾ cup flat-leaf parsley, finely chopped
    • ¼ cup mint, finely chopped
    • 3 tablespoon dill, finely chopped
    • 2 eggs
    • ground pepper

    When you slowly cook leeks, they take on a different persona. Prepared this way, they are irresistible. Add some salty feta and herbs, and the combination is complete.

    I know my prasopita is not "traditional" but I quite like its shape. And speaking of tradition, I'm sure some people will frown upon my presentation of this rustic leek and cheese pie. 

    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.

    And as you are aware by now, I can count on this combination!

    🔪 Instructions

    The rustic pastry:

    • Blend all the ingredients in a food processor until they form a ball. Remove from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour.

    The leek and cheese pie filling:

    • Preheat your oven to 180 deg c and line a baking tray with baking paper.
    • Saute the leeks in 2 tablespoon 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.
    • Roll the pastry out in a large round shape enough to cover a 22cm baking dish – approx—2cm thick.
    • Combine the cooked leeks, ricotta, feta, herbs, eggs and pepper.
    • Scoop the cheese and leek mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mix, creating a rustic effect.
    • Brush with egg wash (a little beaten egg with water) and cook for 40-45 mins until browned. Allow cooling for 10-15 mins before cooling and serving.

    Admittedly it did come out a little higher than usual, but a big pie is a good pie!

    💭 Top tips

    I recommend serving this leek and cheese pie as a main meal. Add a side salad, and you have a leisurely lunch.

    However, I don't see any issue if you choose to serve it as a starter at your next dinner party.

    a leek and cheese pie or prasopita being served from a baking dish
    Hot and ready out of the oven

    📖 Variations

    Greeks are famous for making pies out of any ingredient! If you've made this leek and cheese pie try having a go at baking some of my other recommendations.

    • Try these traditional Greek cheese pies – covered in sesame and infused in a chilli sesame honey.
    • Love the taste of Fall? Then you'll love this kolokithopita – the Greek version of pumpkin pie.
    a leek and cheese pie served on a wooden board

    Leek And Cheese Pie – "Prasopita"

    Author: Peter G
    Leek and Cheese pie – a Greek version of "prasopita" made with fresh leeks and briny feta encased in a rustic homemade pastry. Serve it for brunch, lunch or dinner
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 55 mins
    Resting Time: 1 hr
    Cuisine Greek
    Servings 8 slices

    Ingredients
      

    For the pastry:

    • 2 cups flour, plain or all-purpose
    • ¼ cup olive oil
    • ¼ cup water, lukewarm
    • 1 egg
    • ¼ teaspoon salt

    For the filling:

    • 2 leeks, washed and rinsed (white part only)thinly sliced
    • 250 g ricotta, fresh
    • 150 g feta cheese
    • ¾ cup flat-leaf parsley, finely chopped
    • ¼ cup mint, finely chopped
    • 3 tablespoon dill, finely chopped
    • 2 eggs
    • ground pepper
    Prevent your screen from going dark

    Instructions
     

    For the pastry:

    • Blend all the ingredients in a food processor until they form a ball. Remove from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour.

    For the filling:

    • Preheat your oven to 180 deg c and line a baking tray with baking paper.
    • Saute the leeks in 2 tablespoon 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.
    • Roll the pastry out in a large round shape enough to cover a 22cm lightly oiled baking dish – approx—2cm thick.
    • Combine the cooked leeks, ricotta, feta, herbs, eggs and pepper.
    • Scoop the cheese and leek mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mix, creating a rustic effect.
    • Brush with egg wash (a little beaten egg with water) and cook for 40-45 mins until browned. Allow cooling for 10-15 mins before cooling and serving.

    Nutrition

    Serving: 1 slice | Calories: 318 kcal | Carbohydrates: 29 g | Protein: 12 g | Fat: 17 g | Saturated Fat: 7 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    More Pie Recipes

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    • Galatopita - Greek Milk Pie
    • Portokalopita - Greek Orange Cake
    • Homemade Spanakopita

    Reader Interactions

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    1. Rosa

      December 09, 2013 at 10:22 pm

      A mouthwatering combination! This pie looks marvelous.

      Cheers,

      Rosa

      Reply
    2. d a

      December 10, 2013 at 12:41 am

      Do you use the same quantity to plain and spelt flour?

      Reply
      • Peter G

        December 10, 2013 at 7:31 pm

        Yes I did.

        Reply
    3. Heathbar

      December 10, 2013 at 10:56 am

      Hi
      Where is the link to the Provencal pastry recipe please?

      Reply
      • Peter G

        December 10, 2013 at 7:30 pm

        I've updated the recipe to include the original link.

        Reply
    4. AmandaChewTown

      December 12, 2013 at 4:50 pm

      I'm loving your continued spelt flour recipes! This rustic pie looks amazing. x

      Reply
    5. Helen Schofield

      December 29, 2013 at 12:05 pm

      It's only breakfast-time but I really wish I could have a piece of this. Definitely reminds me of being in Greece (lived there for many years!), especially the dill-feta-veggie combination. Am definitely going to give something like this a try!

      Reply
    6. Jess

      October 05, 2014 at 2:17 pm

      I love the rustic look of this! Of course, you can't go wrote with leeks. 🙂

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

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