Leek and Cheese Pie

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.

🥘 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 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.

📖 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.

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

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Prep Time 30 mins

Cook Time 55 mins

Resting Time: 1 hr

Cuisine Greek

Servings 8 slices

Ingredients

  

1x2x3x

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

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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!