Our Greek Leek Pie, or Prasopita, employs an age-old Greek Macedonian phyllo dough rolling technique called “Method of the Sun.” This technique is a simplified, singular cut-and-roll process that yields flaky phyllo without having to roll countless layers of paper thin, nearly transparent, sheets of dough. However, if homemade just isn’t in the cards, store-bought phyllo will work wonderfully here.
Preheat oven to 180°C/350°F.
For the filling:
1. Wash and trim the leeks, then cut them into 2cm or ¾-inch slices, keeping only the white part. In a saucepan, bring a pot of water to a boil. Once boiling, submerge the leeks for 30-45 seconds to blanch them. Drain and set aside.
2. Chop remaining onions, garlic, and parsley. Reserve.
3. In a skillet, add olive oil, leeks, onions, green onions, garlic, parsley, and salt and pepper to taste. Sauté until tender. Deglaze the pan with white wine, remove from the stove, and cool.
4. In a mixing bowl, whisk 2 eggs briefly, then stir in leek mixture, feta cheese, graviera cheese (if desired), lemon juice, and additional pepper, to taste. (We recommend using a heavy hand with the fresh black pepper as it balances out the flavors of the dish.)
For the dough (Method of the Sun technique):
1. On a dry work surface, place flour in the center and create a well in the middle of the flour. Add salt, vinegar, and olive oil. Using bare hands, mix briefly to combine the ingredients.
2. Start by adding ½ cup of warm water at first and mix until the flour absorbs the water. Continue adding warm water little-by-little until the dough becomes an elastic ball -- soft, malleable, and smooth.
3. When you are happy with the consistency of your dough, cut the dough into two parts (leaving one part slightly larger than the other for the bottom layer).
4. On a lightly floured surface with a lightly floured rolling pin, roll the balls into 18-inch to 24-inch circles, making sure the dough is uniformly thick from edge to edge. With the tip of a knife, cut concentric circles into the center of the dough circles, roughly 6 to 8 inches in diameter.
5. Then, using the same knife, cut out from the edge of your inner circles like rays of the sun (or spokes in a wheel) to create 8 wedges. (Each ball of dough will now be divided into 9 total component parts.)
6. Generously brush all parts with melted butter and stack on top of each other. Cover with cling film and allow them to rest for about an hour in the fridge.
7. When you are ready to assemble your pie, remove the cut dough from the fridge and roll each stack for the top and bottom layers into the shape of the pan you will be using, allowing for overhang on all sides.
8. Generously brush a 15x10-inch lasagna or roasting pan with melted butter and lay one sheet of phyllo dough, allowing it to exceed the dimensions of the pan. Tip in the filling and even out using a spatula. Roll out the top layer of dough over the filling and fold the edges of the phyllo dough rustically back onto itself to form a complete seal.
9. Brush the top of the pie with your butter and egg yolk wash.
10. Bake for about 55-60 minutes, or until the top is crisp and golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 370 (44%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 247.3mg||76 %|
|Sodium 2565.4mg||88 %|
|Potassium 604.8mg||16 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 87.6g|
|Protein 24g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 835
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