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
Servings 8 slices
Calories 318kcal
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
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: 1slice | Calories: 318kcal | Carbohydrates: 29g | Protein: 12g | Fat: 17g | Saturated Fat: 7g