After years of experimenting and fussing with the recipe, I’m finally happy with this Prasopita, or leek pie. I am ready to file it in my permanent archives.

This isn’t a weeknight recipe, unless your weeknights look a lot different than mine. I’ve been making Prasopita for the past few years for a Greek Feast fundraiser that we host for our school. After a decade of spinach and cheese pies, I was seeking an alternative vegetarian option. Oddly, I’ve never encountered Prasopita on our annual trips to Corfu but each of my Greek cookbooks has at least one version of the vegetarian specialty.

When I first researched the phyllo leek pie, I was surprised at how variant the different recipes are. Some include fresh herbs, they vary in cheese variety and amount, liquids are added or not, and eggs are included to solidify the filling in some cases and not in others. After multiple iterations and ingredient experimentation,  I’ve landed on my ideal combination of flavors and my preferred consistency.

If you are like me and enjoy an afternoon of tedious, monotonous culinary adventure, you may even want to attempt homemade phyllo dough. It is nearly impossible to make phyllo sheets as thin as the store bought variety but I find the rustic homemade version an ideal compliment to the flavors of this pie. I haven’t yet documented the homemade phyllo making process so if you want to go for it, watch this New York Times video on Basic Phyllo Dough. The recipe on their site mentions semolina flour but I use basic all purpose flour.

The Greek cheeses, feta and graviera, are essential components in building the unique flavor of this prasopita. It may be hard for some of you to find but if you can, seek out a good cheese shop or Greek grocer. Imported, Greek feta is so much different than the average grocery store variety. Graviera is a popular hard Greek cheese. If you can’t find it, you could order graviera online or substitute with gruyere.

A few tips: when adding the leeks to the pan, I like to use a wooden spoon to “break up” the spirals. If you gently press on the centers, they break apart into multiple rings. 

When you are sautéing the leeks and onions, be sure to continue until they are nicely wilted.

I used a round pan, which is traditional in Greece, but a lasagna pan would also work well. If you use a 9 x 13 baking dish, it may have slightly thicker filling, which is no problem! See below for tips on working with phyllo dough.

Before baking, I like to score the top of the pie. It looks pretty once it’s baked and helps when cutting and serving. Use a very sharp knife and just press the tip gently into the dough and saw through the top layers of phyllo. You don’t have to get all the way through.

I love a nice round crust around the edges. With store-bought phyllo, you may have a bigger overlap than I did. Don’t be shy about using it all, brushed with oil or butter, and rolled into the crust. We always fight over the yummy corner pieces.

Happy cooking! If you tackle this sizable project, it may seem like a lot of work the first time. But, I promise, it gets easier with practice. This redheaded Michigan girl is able to turn out a Prasopita with homemade phyllo in under 2 hours.

Prasopita – Greek Phyllo Leek Pie Recipe
Makes 8-12 servings

5 large leeks
5-6 spring onions
1/4 cup butter
1/2 cup white wine
2 eggs, one for pie, one for brushing on top
3/4 cup whole milk or cream
1 1/2 cups feta cheese, crumbled
1 cup Graviera cheese, shredded
salt and freshly ground pepper
10 – 12 sheets phyllo pastry olive oil or butter, for brushing phyllo (about 1/2 cup)
sesame seeds for topping (optional)

Preheat oven to 375 degrees.

Wash the leeks and cut off the green ends. Using only the white and light green stalks, cut into 1/4 inch slices. Do the same for the spring onions cutting the white part into thin slices.

Heat the butter in a large pan. When melted, added the leeks and onions. Season liberally with salt and pepper. Stir while sautéing over medium-high heat until tender. Add the white wine and deglaze in the wine until its evaporated. Turn off the heat to cool.

In a separate bowl, combine one lightly beaten egg, milk or cream, crumbled feta, and shredded graviera cheese. Stir into cooled leek and onion mixture.

When working with phyllo, be sure that store-bought phyllo is thawed. See tips for working with phyllo below. Prepare a 12-14 inch round pan or a lasagna dish by brushing olive oil on all sides. Place a sheet of phyllo on the bottom. Brush with olive oil and layer another sheet letting the extra phyllo hang up and over the sides. Continue until you have 5-6 layers.

Pour filling into the pie. Layer a piece of phyllo on top of filling and gently press. Brush with olive oil and continue to layer a total of 5-6 sheets of phyllo on top. Take the edges of phyllo and roll them down toward the pie to create a crust around the edges. Combine 1 egg with 2 teaspoons water and beat well. Brush the top of the pie with the egg wash.

Using a knife, score the phyllo into pieces or in a round dish across the pie repeatedly to make triangles. Sprinkle with sesame seeds.

Bake in 375 degree oven for about 45-50 minutes or until the phyllo is golden brown on top. Remove from oven and let stand for 5-10 minutes before serving.

Tips for Working with Phyllo

Phyllo should be thawed when you work with it. Put frozen phyllo in the refrigerator overnight before using. When you open it, be sure it isn’t froze or sheets will break when you unroll.

It is key to keep the sheets from getting to dry. Try keeping a layer of plastic wrap topped with a damp towel if you are new and working slowly.

Don’t get too precious about the sheets! If they tear, no big deal. Use the phyllo to patch together each layer. It’s nice if the top is one unbroken sheet but underneath especially, it’s okay if you have tears or holes.

Use the oil or butter that you brush between the sheets liberally. Do not be shy! It’s key for the flaky crust.

Use kitchen sheers to cut the sheets to desired shapes if needed.

More layers is better than not enough layers.