Greek Leek Pie Recipe (Phyllo Pie)

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
Learn about The Spruce Eats' Editorial Process
Updated on 12/29/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Greek Leek Pie Recipe (Phyllo Pie)

The Spruce / Diana Chistruga

Prep: 35 mins
Cook: 50 mins
Total: 85 mins
Servings: 6 to 12 servings

Prasa (leeks—in Greek: πρασόπιτα, pronounced: prah-SO-peetah) are favorites in all types of Greek cooking but are special favorites baked with cheese in phyllo (filo, fillo) dough. It's a nice variation of the classic, spanakopita. The leek pie recipe makes 6 large pieces, suitable for a main dish or snack, and can be cut into smaller pieces to use as appetizers or a side dish. Like all Greek phyllo pies, this is truly versatile! If you're new to working with phyllo dough, check the handling tips before beginning.

"Loaded with silky leeks, butter, eggs, and milk, this Greek Leek Pie reminded me of how much I love making dishes with phyllo dough. The filling was very soft, yet bright, and the phyllo dough was shatteringly crisp." —Diana Andrews

Greek Leek Pie Recipe (Phyllo Pie)/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 pounds coarsely chopped leeks, white and light green parts only (from about 9 large leeks)

  • 6 ounces (12 tablespoons) salted butter, divided

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 large eggs

  • 3/4 cup whole milk

  • 1/2 pound kefalograviera cheese, cut into small cubes

  • 1 pound phyllo sheets, about 18 sheets, at room temperature

Steps to Make It

Make the Filling

  1. Gather the ingredients.

    filling ingredients

    The Spruce / Diana Chistruga

  2. Sauté the leeks over medium heat in 4 tablespoons of the butter until tender, about 12 minutes. Drain any excess liquid from the pan.

    Sauté the leeks in a pan

    The Spruce / Diana Chistruga

  3. Stir in parsley, salt, and pepper, and remove from heat and let the mixture cool slightly.

    parsley, salt, and pepper added to the leeks in a pan

    The Spruce / Diana Chistruga

  4. In a medium bowl, whisk together the eggs and milk, stir in cheese, and add the sautéed leeks. Toss to combine well.

    filling mixture in a bowl

    The Spruce / Diana Chistruga

Make the Pie

  1. Melt the remaining 8 tablespoons butter over low heat in small saucepan. Position a rack in the center of the oven and heat to 350 F (175 C).

    melted butter in a pot

    The Spruce / Diana Chistruga

  2. Position a rack in the center of the oven and heat to 350 F (175 C).

    Brush a 9 x 13 x 2-inch deep baking dish lightly with the melted butter. Use half the phyllo sheets for the bottom of the dish, laying them across the full surface, brushing each sheet lightly with melted butter.

    phyllo dough brushed with butter

    The Spruce / Diana Chistruga

  3. Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with butter.

    phyllo dough on top of the leek filling

    The Spruce / Diana Chistruga

  4. With a sharp knife, score the pie into 6 large or 12 smaller pieces and bake 40 to 55 minutes or until nicely golden. Let cool about 15 minutes, then serve.

    Greek Leek Pie Recipe (Phyllo Pie)

    The Spruce / Diana Chistruga

Tip

  • Use a baking, roasting, or jelly roll pan slightly smaller than the size of the phyllo sheets.
  • Party Suggestion: The above quantity can be made in two (2) round 9-inch springform pans for easy eating and attractive party-sized pies.

Recipe Variation

  • If kefalograviera isn't available, substitute with equal parts of cubed Parmesan and cubed Gruyère.
Nutrition Facts (per serving)
348 Calories
22g Fat
27g Carbs
10g Protein
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Nutrition Facts
Servings: 6 to 12
Amount per serving
Calories 348
% Daily Value*
Total Fat 22g 29%
Saturated Fat 12g 61%
Cholesterol 113mg 38%
Sodium 540mg 23%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 10g
Vitamin C 4mg 20%
Calcium 192mg 15%
Iron 2mg 13%
Potassium 159mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)