Greek Leek Pie Recipe (Phyllo Pie)

Written by
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
Nancy Gaifyllia
Updated 07/27/19
Leek pie
vinicef / Getty Images
  • Total: 80 mins
  • Prep: 35 mins
  • Cook: 45 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
319 Calories
16g Fat
32g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 319
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 31%
Cholesterol 89mg 30%
Sodium 613mg 27%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Protein 11g
Calcium 207mg 16%
*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.)

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.

Ingredients

  • 2 pounds of leek (stems, coarsely chopped, just the light part of the stem)
  • 4 eggs
  • 3/4 cup of milk (whole)
  • 1/2 pound of kefalograviera cheese (see below, cut in small cubes)
  • 1 teaspoon of salt (sea)
  • 1/4 teaspoon of pepper (freshly ground black)
  • 2 rounded tablespoons of parsley (chopped fresh)
  • 1/3 pound of olive oil margarine (or vegetable margarine)
  • 1 pound of phyllo sheets (thin, 20 to 24 sheets per pound, defrosted, at room temperature)

Steps to Make It

Make the Filling

  1. Sauté the leeks over medium heat in half the margarine for 10 minutes. Stir in parsley, salt, and pepper, and remove from heat.

  2. 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

  1. Preheat oven to 350 F (175 C).

  2. Melt the remaining margarine.

  3. 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.

  4. 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.

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 gruyere.