This authentic Traditional Greek Leek Pie (Prasopita) brings Mediterranean comfort food right to your table in just 90 minutes.
The flaky, golden phyllo layers embrace a savory filling of tender leeks and aromatic herbs, creating a vegetarian delicacy that’s been cherished across Greek households for generations.
Perfect as a hearty side dish or light main course, this homemade prasopita serves 8-10 people and captures the essence of Greek cuisine with every bite.
Ingredients for Traditional Greek Leek Pie (Prasopita)
- Phyllo Sheets: 12-15 sheets, completely thawed overnight in the refrigerator
- Leeks: 800-900g, white parts only, sliced into 2cm pieces
- Spring Onions: 3-4, finely chopped for extra flavor
- White Wine: 1/2 glass, helps enhance the savory flavors
- Dairy: 1 egg yolk and 250ml milk/cream for richness
- Cheeses: 150g crumbled feta and 100g Graviera (or hard yellow cheese)
- Seasonings: Salt and freshly ground pepper to taste
- Brushing: Olive oil or melted butter for layers
- Top Coating: 1 egg mixed with 1 tsp water for golden finish
Step-by-Step Instructions
- Preparation: Ensure phyllo is completely thawed in the refrigerator overnight
- Prepare Vegetables: Clean leeks thoroughly and slice white portions into 2cm pieces
- Cook Filling: Sauté leeks and scallions until tender, deglaze with wine, then cool
- Mix Filling: Combine egg yolk, milk cream, sautéed vegetables, and cheeses
- Layer Base: Brush pan with oil, layer 6-7 phyllo sheets, brushing each with oil/butter
- Add Filling: Spread mixture evenly, fold excess phyllo over
- Top Layers: Add 5-6 more phyllo sheets, brushing each layer
- Finish: Brush top with egg wash, score into portions
- Bake: 180°C for 50 minutes until golden brown
Cooking Techniques
Working with phyllo dough might feel tricky at first, but it’s actually pretty simple once you get the hang of it!
The key is keeping your phyllo sheets covered with a slightly damp kitchen towel while you work, so they don’t dry out.
When brushing with oil or butter, use gentle strokes from the center outward. If a sheet tears, don’t worry – just patch it up and keep going. The layers will hide any small mistakes!
Make-Ahead and Storage
This lovely leek pie tastes amazing fresh from the oven, but you can also make it ahead of time. Once baked and cooled, keep it in the fridge for up to 3 days.
To reheat, pop it in the oven at 350°F (175°C) for about 15 minutes until warm. You can also freeze individual pieces wrapped in foil for up to 2 months – just thaw overnight in the fridge before reheating.
Cheese Substitutions
Can’t find Graviera cheese? No problem! Any hard, aged cheese with a slightly nutty flavor will work great. Try Gruyere, aged Gouda, or even Pecorino Romano.
For the feta, stick with Greek feta if you can – it adds that perfect tangy bite that makes this pie so special.
If you need a feta substitute, try a mild goat cheese or even ricotta mixed with a pinch of salt.
Serving Ideas
In Greece, prasopita makes a wonderful light lunch or meze (appetizer). Try serving warm squares with a crisp green salad dressed in lemon and olive oil.
For breakfast or brunch, pair it with fresh tomatoes and a dollop of Greek yogurt. This pie also makes great picnic food since it tastes delicious at room temperature!
Traditional Greek Leek Pie (Prasopita)
Equipment
- Medium sized baking tray
- Saucepan
Ingredients
Phyllo and Filling
- 12-15 sheets phyllo sheets, thawed
- 800-900 g leeks sliced
- 3-4 spring onions finely chopped
- 1/2 glass white wine
- 1 egg yolk
- 250 ml milk or milk cream
- 150 g feta cheese crumbled
- 100 g Graviera cheese or hard yellow cheese
For Brushing
- olive oil or butter for brushing
- 1 egg mixed with 1 tsp water for brushing top
Instructions
- If you choose to prepare this Greek leek pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
- To make this traditional Greek leek pie recipe, start by making the filling. Wash the leeks and trim them, keeping only the white part and cut in slices (2cm width).
- Heat a saucepan, add olive oil, the leeks and scallions and season with salt and pepper. Sauté, whilst stirring, until tender. Deglaze with the white wine and wait for it to evaporate. Remove the pan from the stove and allow them to cool down for a while.
- In a bowl add 1 egg yolk and the milk cream and whisk. Stir in the leeks mixture, feta cheese, graviera cheese, season with pepper and blend to combine.
- Brush a medium sized baking tray with olive oil and lay one sheet of phyllo dough, allowing it to exceed the pan. Brush the phyllo sheet with olive oil or melted butter and continue with 5-6 more phyllo sheets (brushing each one with olive oil or melted butter).
- Tip in the filling and even out using a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Add 5-6 more phyllo sheets, making sure to oil or butter each one, before adding the other. Trim some of the excessive phyllo and roll the rest on the edges.
- In a bowl whisk the egg and the water, brush the top of the leek pie and scar into pieces. Bake in preheated oven at 180C for about 50 minutes, until nicely coloured.