In Greek: πρασόπιτα, say: prah-SO-peetah
Prasa (leeks) are favorites in all types of Greek cooking, but are special favorites baked with cheese in phyllo (filo, fillo) dough. The 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.
Cook Time: 35 minutes
Total Time: 35 minutes
- 2 pounds of coarsely chopped leek stems (just the light part of the stem)
- 4 eggs
- 3/4 cup of whole milk
- 1/2 pound of kefalograviera cheese (* see below), cut in small cubes
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 2 rounded tablespoons of chopped fresh parsley
- 1/3 pound of olive oil margarine (or vegetable margarine)
- 1 pound of phyllo sheets (thin - 20-24 sheets per pound), defrosted, at room temperature
Note: * If kefalograviera isn't available, substitute with equal parts of cubed parmesan and cubed gruyere.
MAKE THE FILLING:
Sauté the leeks over medium heat in half the margarine for 10 minutes. Stir in parsley, salt, and pepper, and remove from heat.
In a mixing bowl, whisk together the eggs and milk, stir in cheese, and add the sautéed leeks. Toss to combine well.
MAKE THE PIE
Note: Use a baking, roasting, or jelly roll pan slightly smaller than the size of the phyllo sheets.
Preheat oven to 350°F (175°)C.
Melt the remaining margarine.
Grease the baking pan. Use half the phyllo sheets on the bottom, laying them across the full surface of the pan, brushing each lightly with melted margarine. Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with margarine.
With a sharp knife, score the pie into six large pieces and bake at 350°F (175°)C for 35 minutes or until nicely golden.
Party Suggestion: The above quantity can be made in two (2) round 9-inch springform pans for easy eating and attractive party-sized pies.