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Prasopita - Traditional Greek Leek & Cheese Pie Recipe

Updated on May 31, 2014

Delightful Prasopita - Leek Pie

Amaze your family and friends with this crispy delight, καλή όρεξη!
Amaze your family and friends with this crispy delight, καλή όρεξη! | Source

Greek Vegetarian - Prasopita

There are two very classic and traditional Greek dishes, Prasopita (leek pie) and Spanakopita (spinach pie). Both are delicious, but Prasopita is my favorite. Probably because of my grandmother. She used to prepare this pie every Friday. Even now I can feel the smell of this wonderful homemade pie. After so many years I have decided to recall the memories on my grandmother and to make one.

Prasopita is a delicious, Greek pastry, a perfect mixture of leek, feta cheese in a homemade phyllo. Phyllo is a geek dough. At first glance it seems very complicated to make, but in fact it is very simple.

Surprisingly, but true, half of Greek cuisine is vegetarian. The leek is favorite ingredient in Greek cuisine. A great addition to this dish is a Greek salad, and there is an irreplaceable Greek yogurt or if some prefer more, red Greek vine.

Try out this wonderful Greek pie recipe and amaze your family and friends with this crispy delight, καλή όρεξη!

Cook Time

Prep time: 45 min
Cook time: 1 hour
Ready in: 1 hour 45 min
Yields: Serves nine people

Ingredients

  • 3 Cups all-purpose flour
  • 2 teaspoon sea salt
  • 1 1/2 Cup water, lukewarm
  • 5 Tablespoon olive oil, extra virgin
  • 3/4 Cup lard
  • 5 pcs leeks, finely sliced
  • 1 piece onion
  • 1 Cup cheese, feta
  • 1 Cup cheese, ricotta
  • 5 pcs eggs
  • a pinch fresh-ground pepper
  • a pinch dill, finely chopped

Instructions

  1. First, let's start to prepare the pastry. Combine 3 cups of flour, 2 teaspoons of sea salt, 2 tablespoons of olive oil and 1 1/2 cup of lukewarm water to form a dough and knead well for approx. 15 minutes, until smooth. Divide dough into 13 equal balls. Wrap them in cling film and place in the fridge to rest, while you are preparing the filling.
  2. Meanwhile, heat olive oil in a large pan, add finely sliced leeks, onion, salt and pepper to taste. Sauté, whilst stirring, until tender (approx. 10 minutes). Remove the pan and allow them to cool for 10 minutes.
  3. In a large bowl, combine the eggs, feta, ricotta, sautéed leeks and onions, dill, salt and pepper to taste. Maybe you don't need to add any salt because the feta is pretty salty. Mix well and set aside.
  4. Remove pastry balls from the fridge. On a floured surface, roll the first into a circle approx. 20Cm diameter. Brush pastry gently with the lard. Roll another one and brush the lard over. Repeat the procedure seven times. Do not brush the lard over the final dough. Set aside. Use the next 6 balls and repeat the same. Roll out the first group (7) on a floured surface into a circle approx. 50cm diameter. Leave in the middle a circle 15 cm in diameter, and from it to the ends radially cut the dough into 8 pieces as shown in the picture. Brush the circle with lard first, fold the first "beam" over it, then brush with the lard. Fold the second over and repeat until reach the last one. Roll out, so it is large enough to fill your baking dish and come up the sides. This will be the bottom of the pie. Repeat the same procedure with another dough (6 balls), this will be the cover of the pie.
  5. Brush the baking dish with lard and lay the pastry gentle in the dish,stretching it, with hands, up the sides and to the edge of the baking dish, over the edge.
  6. Spread the filling evenly and fold the sides of the pastry over the filling.
  7. Roll the second square of pastry over the filling. Pinch the edges to join with the pastry bellow. Brush the top with the lard.
  8. Bake pie in preheated oven at 180C for about 40 minutes, until the pastry is golden brown.
  9. Serve hot or cold as a filling snack or as light meal.

Step By Step Instructions

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These are very common ingredients, so it will be easy to find them in any store.Combine 3 cups of flour, 2 teaspoons of sea salt, 2 tablespoons of olive oil and 1 1/2 cup of lukewarm water to form a dough.Knead well for approx. 15 minutes, until smooth.Divide dough into 13 equal balls. Wrap them in cling film and place in the fridge to rest, while you are preparing the filling.Prepare finely sliced leeks, onion, salt and pepper Heat olive oil in a large pan. Sauté, whilst stirring, until tender (approx. 10 minutes). Remove the pan and allow them to cool for 10 minutes.Prepare the eggs, feta, riccotta, sautéed leeks and onions, dill, salt and pepper In a large bowl, combine all ingredients. Feta is already salty, so maybe you don't need to add salt.Remove pastry balls from the fridge.On a floured surface, roll the first into a circle approx. 20Cm diameter.Brush pastry gently with the lard.Roll another one and brush the lard over.Repeat the procedure seven times. Do not brush the lard over the final dough. Set aside. Roll out the first group (7) on a floured surface into a circle approx. 50cm diameter.Leave in the middle a circle 15 cm in diameter, and from it to the ends radially cut the dough into 8 pieces as shown in the picture. Brush the circle with lard firstFold the first "beam" over it.Then brush with the lard. Fold the second over and repeat until reach the last one.4 remais.The last one.That's it.Roll out, so it is large enough to fill your baking dish and come up the sides. This will be the bottom of the pie.Brush the baking dish with lard and lay the pastry gentle in the dish,stretching it, with hands, up the sides and to the edge of the baking dish, over the edge.Repeat the same procedure with another dough (6 balls), this will be the cover of the pie.Spread the filling evenly and fold the sides of the pastry over the filling.Roll the second square of pastry over the filling. Pinch the edges to join with the pastry bellow. Brush the top with the lard.Bake pie in preheated oven at 180C for about 40 minutes, until the pastry is golden brown.Serve hot or cold as a filling snack or as light meal.
These are very common ingredients, so it will be easy to find them in any store.
These are very common ingredients, so it will be easy to find them in any store. | Source
Combine 3 cups of flour, 2 teaspoons of sea salt, 2 tablespoons of olive oil and 1 1/2 cup of lukewarm water to form a dough.
Combine 3 cups of flour, 2 teaspoons of sea salt, 2 tablespoons of olive oil and 1 1/2 cup of lukewarm water to form a dough. | Source
Knead well for approx. 15 minutes, until smooth.
Knead well for approx. 15 minutes, until smooth. | Source
Divide dough into 13 equal balls. Wrap them in cling film and place in the fridge to rest, while you are preparing the filling.
Divide dough into 13 equal balls. Wrap them in cling film and place in the fridge to rest, while you are preparing the filling. | Source
Prepare finely sliced leeks, onion, salt and pepper
Prepare finely sliced leeks, onion, salt and pepper | Source
Heat olive oil in a large pan. Sauté, whilst stirring, until tender (approx. 10 minutes). Remove the pan and allow them to cool for 10 minutes.
Heat olive oil in a large pan. Sauté, whilst stirring, until tender (approx. 10 minutes). Remove the pan and allow them to cool for 10 minutes. | Source
Prepare the eggs, feta, riccotta, sautéed leeks and onions, dill, salt and pepper
Prepare the eggs, feta, riccotta, sautéed leeks and onions, dill, salt and pepper | Source
In a large bowl, combine all ingredients. Feta is already salty, so maybe you don't need to add salt.
In a large bowl, combine all ingredients. Feta is already salty, so maybe you don't need to add salt. | Source
Remove pastry balls from the fridge.
Remove pastry balls from the fridge. | Source
On a floured surface, roll the first into a circle approx. 20Cm diameter.
On a floured surface, roll the first into a circle approx. 20Cm diameter. | Source
Brush pastry gently with the lard.
Brush pastry gently with the lard. | Source
Roll another one and brush the lard over.
Roll another one and brush the lard over. | Source
Repeat the procedure seven times. Do not brush the lard over the final dough. Set aside.
Repeat the procedure seven times. Do not brush the lard over the final dough. Set aside. | Source
 Roll out the first group (7) on a floured surface into a circle approx. 50cm diameter.
Roll out the first group (7) on a floured surface into a circle approx. 50cm diameter. | Source
Leave in the middle a circle 15 cm in diameter, and from it to the ends radially cut the dough into 8 pieces as shown in the picture.
Leave in the middle a circle 15 cm in diameter, and from it to the ends radially cut the dough into 8 pieces as shown in the picture. | Source
 Brush the circle with lard first
Brush the circle with lard first | Source
Fold the first "beam" over it.
Fold the first "beam" over it. | Source
Then brush with the lard.
Then brush with the lard. | Source
Fold the second over and repeat until reach the last one.
Fold the second over and repeat until reach the last one. | Source
4 remais.
4 remais. | Source
The last one.
The last one. | Source
That's it.
That's it. | Source
Roll out, so it is large enough to fill your baking dish and come up the sides. This will be the bottom of the pie.
Roll out, so it is large enough to fill your baking dish and come up the sides. This will be the bottom of the pie. | Source
Brush the baking dish with lard and lay the pastry gentle in the dish,stretching it, with hands, up the sides and to the edge of the baking dish, over the edge.
Brush the baking dish with lard and lay the pastry gentle in the dish,stretching it, with hands, up the sides and to the edge of the baking dish, over the edge. | Source
Repeat the same procedure with another dough (6 balls), this will be the cover of the pie.
Repeat the same procedure with another dough (6 balls), this will be the cover of the pie. | Source
Spread the filling evenly and fold the sides of the pastry over the filling.
Spread the filling evenly and fold the sides of the pastry over the filling. | Source
Roll the second square of pastry over the filling. Pinch the edges to join with the pastry bellow.
Roll the second square of pastry over the filling. Pinch the edges to join with the pastry bellow. | Source
 Brush the top with the lard.
Brush the top with the lard. | Source
Bake pie in preheated oven at 180C for about 40 minutes, until the pastry is golden brown.
Bake pie in preheated oven at 180C for about 40 minutes, until the pastry is golden brown. | Source
Source
Serve hot or cold as a filling snack or as light meal.
Serve hot or cold as a filling snack or as light meal. | Source
Source

Greek Pies

There are a lot variations of Greek Pie. It can be also Spanakopita (with spinach), Kotopulopita (with chicken), Horiatikipita (with feta). One thing they have in common, they are all so delicious.

Greece

A markergreece -
Greece
get directions

Greece is a beautiful Mediterranean country with delightful cuisine.

While eating Prasopita, enjoy the beautiful Greek traditional music

Nutrition Facts - Prasopita

Nutrition Facts
Serving size: 1
Calories 223
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 1 g5%
Carbohydrates 36 g12%
Sugar 0 g
Fiber 4 g16%
Protein 5 g10%
Cholesterol 0 mg
Sodium 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Please Rate Prasopita - Greek Leek Pie

4.5 stars from 2 ratings of Prasopita - Greek Leek Pie

Prasopita - Traditional Greek Leek & Cheese Pie

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    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      C@arolynEmerick Thank you Carolyn for the nice comment. I hope that your boyfriend enjoyed Prasopita. If you want to surprise him with some new recipe just let me know and I'll publish the new one.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @phdast7 I'm glad you liked the recipe. Prasopita is wonderful and I recommend you try it. My grandmother was Greek and she taught me to prepare Prasopita. Greece is a beautiful country, especially Athens. Glfada is my favorite part of Athens. Thank you for the comment!

    • CarolynEmerick profile image

      Carolyn Emerick 3 years ago

      My boyfriend is half Greek, his father was very new to America when he started his family here. But, since his father died young in a motorcycle accident, my boyfriend wasn't able to learn the language and doesn't know as much of his heritage as he would have otherwise. So I just emailed him this recipe to try! He loves to bake pies too :-) Thank you!

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      Gret Hub and great recipe. Your instructions were clear and easy to understand and the photographs were great. "Greek" is one of my favorite cuisines. My father was Air Force and we lived in Glyfada not too far from Athens for three years when I was a young girl. We all learned to love Greek food, and one of my favorites was Spanakopita. But your Leek Pie also sounds and looks wonderful. Thanks for sharing. :)

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      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @travmaj This pie is incredibly delicious but the handmade pie crust gives a better taste. Thank you for the nice comment.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @cat on a soapbox Trust me Catherine, it's better than it looks in the picture. Thanks for the comment.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @grand old lady Mona, it might seem a bit complicated to prepare, but worth the effort. Thanks!

    • travmaj profile image

      travmaj 3 years ago from australia

      Yum indeed. This looks absolutely delicious and I need to try it. I've had the spinach pie many times but not the leek. I love the taste of leeks. Thank you for this great dish.

    • cat on a soapbox profile image

      Catherine Tally 3 years ago from Los Angeles

      Oh my! This looks so delicious!! I've had spinach, but never the leek pie. Can't wait to try it. Thank you for the easy recipe:)

    • grand old lady profile image

      Mona Sabalones Gonzalez 3 years ago from Philippines

      Yum! I'm getting hungry. I had a Lebanese friend who used to make something similar to this. I used to call it Lebanese pancake.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      You are right Raymond, me too! Thanks.

    • raymondphilippe profile image

      Raymond Philippe 3 years ago from The Netherlands

      I wouldn't say no to such a treat. Voted up.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @Peggy W You will not go wrong if you try any of those pies, both are delicious. Thank you for the comment.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @FlourishAnyway, I appreciate your opinion, thank you!

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @dearabbysmom Thank you for stopping by and for the nice comment.I hope your son will like Prasopita.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      @tobusiness Thank's for the comment and pinning Alexis.

    • Peggy W profile image

      Peggy Woods 3 years ago from Houston, Texas

      I would love to taste both the leek pie and also the spinach pie. Thanks for your recipe and all of the accompanying photos. Well done! Up votes!

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      It looks good. You've gone to impressive lengths to details the instructions and provide additional information. Nicely done!

    • dearabbysmom profile image

      dearabbysmom 3 years ago from Indiana

      This looks delicious. I did not realize Greeks embrace vegetarian dishes so. My son spent a semester in Greece while in college and loved the food...I think I'll surprise him with this next time he is home. Thank you for sharing!

    • tobusiness profile image

      Jo Alexis-Hagues 3 years ago from Bedfordshire, U.K

      I've tried the spinach pie years ago in Corfu and loved it. The leek also look scrumptious.

      Up and pinning.

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      Thank you Bill for the nice comment!

    • dis-cover profile image
      Author

      Nikolic Predrag 3 years ago from Serbia, Belgrade

      Thank you MsDora. Cooking is my passion and it's my pleasure to share some of my favorite recipes with you.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Thank you for the recipe and step by step instructions. I also will share it: I'm sure it's delicious as all Greek food are, in my opinion.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Sharing this with friends. Thanks for a great taste treat.