Hello again,
There’s something incredibly comforting about recipes that come from the mountains. The kind of food that feels humble, nourishing, and made to warm you from the inside out. This Greek Leek Pie (Prasopita) comes straight from Pelion, a region known for its stunning landscapes and stone-built villages.
This leek pie is one of those specialty dishes. Simple, rustic, and deeply satisfying. Leeks play a starring role in many Greek winter dishes, especially in northern and mountain regions. When cooked gently, they become soft, sweet, and buttery. Wrapped in crispy phyllo, they turn into a pie that feels cozy without being heavy. It’s the kind of dish you can enjoy more than once without feeling weighed down.
What I love most about this Pelio-style prasopita is how easy it fits into everyday life. Leeks are sweeter than onions, and so the combination of a sweet leek with feta cheese and herbs is ahhhhh amazing. In Greek homes, pies aren’t made only for special occasions. They’re made to simply be devoured. hahahahha and that’s what happens. One piece for lunch, maybe a second piece for lunch (which is always the case), and maybe a small slice reheated in the evening (that’s if anything is left over from lunch). Come on, let’s be real, if you have Greek friends and have visited their homes, have you ever seen any slice of pie left after lunch or dinner?
Let’s talk about the Pelion area for a bit. This area lies in the southeastern part of Northern Greece, and it has a bit of everything: beaches, mountains for hiking, and landscapes that will take your breath away. It’s definitely worth the trip to visit the area if you travel to Greece.
Have a great morning/afternoon/evening, and weekend everyone!
Greek Leek Pie Recipe
Ingredients
- 6 phyllo sheets
- 4 leeks washed and cut into thick slices
- 3 fresh spring onions washed and sliced
- 1 ½ yellow onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- ¾ cup fresh dill finely chopped
- ¾ cup fresh parsley finely chopped
- ½ cup fresh mint leaves finley chopped
- 3 eggs
- ½ cup Kefalotyri or Parmesan cheese any salty cheese
- ⅛ cup olive oil plus a few tablespoons to brush on phyllo sheets.
- ¾ cup cream cheese
- pepper for seasoning optional
- ¾ cup feta cheese crumbled (optional)
Instructions
- Preheat oven to 180℃.
- Wash and slice the 4 leeks, 3 fresh spring onions, 1 ½ yellow onion, 1 red bell pepper, 1 yellow bell pepper.
- Finely slice the ¾ cup fresh dill, ¾ cup fresh parsley, ½ cup fresh mint leaves.
- Place the ⅛ cup olive oil, the leeks, the fresh spring onion, and onion in a large sauteé pan. Simmer for a few minutes on low heat. Cook until tender.
- Remove the sauteé pan from the heat.
- Let the filling cool a bit. Then add the 3 eggs, ¾ cup cream cheese, and the ½ cup Kefalotyri or Parmesan cheese. Combine and then add the ¾ cup feta cheese and season with the pepper. Taste and adjust seasoning with the pepper if needed.
- Place one sheet of phyllo at a time in the baking pan, and brush it generously with olive oil. Top with a second sheet and brush again. Repeat the process.
- Spoon in the filling. Continue the process with the last three phyllo sheets.
- Place in the oven and cook for 40 minutes or until the phyllo sheets are crunchy and golden.
KALI SAS OREXI!! 🙂
