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a leek and cheese pie served on a wooden board

Leek And Cheese Pie – "Prasopita"

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
Course Appetizer, Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 55 minutes
Resting Time: 1 hour
Servings 8 slices
Calories 318kcal
Author Peter G


For the pastry:

  • 2 cups flour plain or all-purpose
  • ¼ cup olive oil
  • ¼ cup water lukewarm
  • 1 egg
  • ¼ tsp 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 tbsp dill finely chopped
  • 2 eggs
  • ground pepper


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 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.
  • 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.


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