Easy Greek Leek Pie With Feta (Prasopita)

Preheat the oven to 350ºF/180ºC.
Grease a 10-inch/25cm skillet by brushing the bottom of the pan and the sides with olive oil. Set aside.
Cut the green tops off the leeks then cut the white part into ¾-inch or 2cm slices. Add to a colander and rinse very well to remove all the dirt and debris. Drain and set aside.
Add 1 tbsp of olive oil to a large pan and heat over medium heat. Add the leeks, spring onions/shallots, minced garlic and salt and pepper. Cook down for about 15 minutes or until the leeks are very soft.
Add the white wine to deglaze the pan and continue cooking to evaporate it. About 3-5 minutes.
Pour the leek mixture into a mixing bowl and leave to cool slightly. About 10 mins. You want the leeks to be warm enough to soften the feta slightly, not so hot that it melts completely.
Once the leeks have cooled down a touch, crumble in the feta, and add one egg, parsley and dill. Stir everything well to combine. The mixture should now look quite creamy.
Make the spirals - Lay one of the filo 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 its forms a log.
Take one end of the filo log 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. For more guidance check the step-by-step photos in the post or watch the video.
Whisk the remaining egg in a small bowl and use it to baste the top of all the spirals. Sprinkle with sesame seeds (optional). Bake for 40-50 minutes, or until all the spirals are golden brown.

Easy Greek Leek Pie With Feta (Prasopita)

Equipment

Ingredients

Instructions

Video

Notes

Nutrition