|Nutrition Facts (per serving)|
|Servings: 6 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||5%|
|Total Sugars 3g|
|Vitamin C 4mg||20%|
|*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.|
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.
"Loaded with silky leeks, butter, eggs, and milk, this Greek Leek Pie reminded me of how much I love making dishes with phyllo dough. The filling was very soft, yet bright, and the phyllo dough was shatteringly crisp." —Diana Andrews
2 pounds coarsely chopped leeks, white and light green parts only (from about 9 large leeks)
6 ounces (12 tablespoons) salted butter, divided
2 tablespoons finely chopped fresh parsley
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
3/4 cup whole milk
1/2 pound kefalograviera cheese, cut into small cubes
1 pound phyllo sheets, about 18 sheets, at room temperature
Steps to Make It
Make the Filling
Gather the ingredients.
Sauté the leeks over medium heat in 4 tablespoons of the butter until tender, about 12 minutes. Drain any excess liquid from the pan.
Stir in parsley, salt, and pepper, and remove from heat and let the mixture cool slightly.
In a medium bowl, whisk together the eggs and milk, stir in cheese, and add the sautéed leeks. Toss to combine well.
Make the Pie
Melt the remaining 8 tablespoons butter over low heat in small saucepan. Position a rack in the center of the oven and heat to 350 F (175 C).
Position a rack in the center of the oven and heat to 350 F (175 C).
Brush a 9 x 13 x 2-inch deep baking dish lightly with the melted butter. Use half the phyllo sheets for the bottom of the dish, laying them across the full surface, brushing each sheet lightly with melted butter.
Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with butter.
With a sharp knife, score the pie into 6 large or 12 smaller pieces and bake 40 to 55 minutes or until nicely golden. Let cool about 15 minutes, then serve.
- 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.
- If kefalograviera isn't available, substitute with equal parts of cubed Parmesan and cubed Gruyère.