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.
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Updated on 12/1/21
Greek Leek Pie Recipe (Phyllo Pie)

The Spruce / Diana Chistruga
Prep: 35 mins
Cook: 45 mins
Total: 80 mins
Servings: 12 servings
Nutrition Facts (per serving)
336 Calories
21g Fat
27g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 336
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 57%
Cholesterol 109mg 36%
Sodium 529mg 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 158mg 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.)

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 leeks, only the white part, coarsely chopped

  • 5 1/3 ounces (10 tablespoons plus 1 teaspoon) salted butter, divided

  • 4 large eggs

  • 3/4 cup whole milk

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

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh parsley

  • 1 pound thin phyllo sheets, 20 to 24 sheets, defrosted, 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 half the butter for 10 minutes.

    Sauté the leeks in a pan

    The Spruce / Diana Chistruga

  3. Stir in parsley, salt, and pepper, and remove from heat.

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

    The Spruce / Diana Chistruga

  4. In a mixing 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 butter. Preheat oven to 350 F (175 C).

    melted butter in a pot

    The Spruce / Diana Chistruga

  2. 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 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 pieces and bake at 350 F (175 C) for 35 minutes or until nicely golden.

    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.