Easy Greek Leek Pie With Feta (Prasopita)

This easy and delicious Greek Leek Pie is a combination of caramelized leeks, herbs and creamy feta encased in layers of golden filo pastry. Traditionally known as prasopita, this vegetarian delight, is a perfect mix of flavours and textures. It makes a great light lunch, and savoury snack, or can be served as a main meal alongside a green salad.

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What Makes This Recipe So Good?

There are several varieties of Greek pies, and many of the recipes for them date back thousands of years. It’s not hard to see why they’re still much loved when you consider that aside from being extra tasty, they also provide plenty of health benefits.

Leeks are a great source of dietary fibre making them excellent for gut health. They’re especially good if you struggle with constipation. They also contain vitamins A and K along with minerals like calcium, magnesium and iron in smaller amounts. Then there’s the feta, which is a good source of both protein and calcium in addition to the olive oil giving us an abundance of antioxidants. Olive oil is great for helping to balance cholesterol too, so it’s one of the best fats to keep in your kitchen.

Ingredients – What You’ll Need To Make This Recipe

While similar to a Greek spinach pie (spanakopita) this Greek leek pie is its own flavor sensation. Leeks are abundant during fall/autumn and winter making this a great dish to enjoy during the cooler seasons.

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• Large leeks – the main ingredient, leeks provide a mild oniony flavor and become tender and sweet when cooked down.
• Spring onions/shallots – add a pop of freshness and a slightly pungent bite.
• Greek feta cheese – adds its characteristic sharp and salty bite.
• Herbs – parsley and dill add a bright herbaceous touch and an extra dose of goodness with the vitamins and minerals they contribute.
• Garlic – adds a pungent and aromatic depth of flavor to the recipe that’s a perfect match for the sweetness of the leeks.
• Eggs – used as a binder for the ingredients in the filling and to make the top lovely and golden.
• Olive oil – used to add more flavour and nutrients.
• Filo dough – the flaky crust that encases the filling. Store-bought filo is used for convenience in this recipe instead of homemade filo.
• White wine – used to deglaze the pan, and is optional.
• Sesame seeds – adding additional texture and visual appeal but also optional.

A dollop or two of Greek yogurt can also be added while mixing for an extra creamy filling. If you’d prefer to leave out the wine simply replace it with some chicken or vegetable stock.

How To Make A Greek Leek Pie

This easy recipe uses store-bought phyllo pastry. It’s a small departure from the traditional prasopita that’s made with homemade phyllo dough, but one that means this makes a quick, simple and nutritious weeknight meal.

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1. Preheat the oven:​ to 350ºF/180ºC.
2. Grease the skillet: Take a 10-inch/25cm skillet and brush the bottom of the pan as well as the sides of the pan with olive oil. Set aside.
3. Prepare the leeks: Cut the white part of the leeks into ¾-inch or 2cm slices. Add to a colander and rinse well to remove all the dirt and debris. Drain and set aside.
4. Start the filling: Add the olive oil to a large pan and heat over medium heat. Add the leeks and spring onions/shallots, and crushed garlic and season with salt and pepper. Cook down for about 15 minutes or until the leeks are very soft. Add white wine to deglaze the pan and continue cooking to evaporate it completely.
5. Cool the leek mixture: Pour the leek mixture into a mixing bowl and leave to cool slightly.
6. Add to the filling: Once the leeks have cooled crumble in the feta, and add one egg, parsley and dill. Stir everything well to combine. The mixture should now look quite creamy.

Assemble The Pie

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6. Make the spirals: Lay one of the phyllo sheets on the bench and brush or spray it with olive oil. Top with another sheet and brush oil over this one too. Take ¾ cup of the cheesy leek filling and lay it across the long edge of the pastry like a long sausage. Fold the short edges of the pastry in towards the centre about 1-inch/2cm then roll the long edge away from you until it forms a log. Take one end of this and start rolling it in on itself so it forms a spiral. Once done, gently pick it up and place it in the centre of the skillet. Repeat five more times adding each new spiral around the centre one until the pan is full.
7. Bake and serve: Whisk the remaining egg in a small bowl and use it to baste the top of the pie (all the spirals). Sprinkle with sesame seeds (optional). Bake for 40-50 minutes, or until all the spirals are golden brown.

Let the prasopita spirals cool slightly before serving. Enjoy warm or at room temperature as an appetizer or a main dish drizzled with lemon juice to enhance all the flavors.

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Substitutions And Variations

This Greek leek pie is delicious as is but I love serving it with this easy tzatziki recipe. They’re a great match!

Prasopita can be made with other Greek cheeses if you’d like to experiment. It’s equally delicious made with graviera cheese, which is mellow and buttery. Kefalograviera is divine too! This is a cross between Kefalotyri (a hard, salty white cheese) and Graviera.

Fresh mint is another great addition to this recipe and it could replace some of the dill for a different flavor combination.

The method used to make this pie ensures it’s easily made vegan if preferred. Encasing the filling in pastry and then turning it into a spiral means it has other ways of keeping it’s shape, which is often what the egg is used for. To make it vegan simply omit the eggs and use any creamy/crumbly vegan cheese of your choosing. Something that gets close to the salty feta taste would be best. Replace the egg used for basting the top with olive oil.

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Tips For Success With This Recipe

Go for a traditional Greek feta to get that perfect mix of salty, tangy taste and crumbly texture. The Dodoni brand is a great choice if you’re buying from a supermarket. Or, if you have access to a Greek delicatessen you’ll have one of many varieties to choose from.

Filo pastry dries out quickly, so keep it covered with a slightly damp tea towel while you work. And be sure to defrost it in the fridge before use! Defrosting on the bench will cause all the sheets to stick together.

If you don’t have a 10-inch skillet you can also use a large baking sheet lined with parchment/baking paper.

Note that cooking times can vary depending on whether your oven runs slightly hot or slightly cooler. The golden brown crust is your best guide for doneness.

Storing/Freezing/Make Ahead

Store any leftovers in an airtight container in the fridge or on a plate covered with a beeswax wrap or plastic wrap. It will keep this way for 3-4 days.

This recipe can be frozen but I don’t recommend it. I find that once thawed and reheated it loses quite a bit of flavour and tastes a touch watery.

​Greek Leek Pie is a great make-ahead recipe, as the flavours only intensify.

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FAQ

More Easy Main Ideas

• Skillet Spanakopita
• Air Fryer Chicken Cutlets
• Lamb Pilaf

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!

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