Prasopita (Leek Pie)

Prasopita (Leek Pie)

Prasopita (Leek Pie with Home-Made Fillo Pastry) has everything - crispy, crunchy fillo; sweet and juicy leeks; creamy-feta salt bursts... it is an eating sensation!


For the fillo dough...

500 g plain flour
1 teaspoon salt
1/4 cup olive oil extra virgin
1 teaspoon white vinegar
1-1/4 cups tap water, warm
clean damp towel

For the flour-cornflour mixture (used to dust the fillo with as you roll it out)...

500 g plain flour
150 g cornflour

For the filling...

9 leeks
350 ml olive oil extra virgin
2 teaspoons cracked black pepper
3 teaspoons salt
1/2 cup rice, medium grain
180 g feta
3 eggs, lightly beaten



Preparing the fillo dough...

  1. Combine the flour and salt in a large bowl. Add the olive oil and vinegar and rub it into the flour

  2. Slowly add one cup of warm water and completely combine it with the flour mixture, so that it forms a soft, workable dough that doesn’t stick to your hands or the bowl

  3. Depending on the type of flour you use, you may need to add extra water to make the dough soft

  4. Turn the dough onto a kitchen bench and knead it for 1-2 minutes, flouring the bench a little if you need to

  5. Place the dough in a bowl, cover it with a damp towel and leave it to rest at room temperature for at least 1 hour

Preparing the leek filling

  1. Top and tail the leeks and remove any coarse outer layers

  2. Slice the leeks in half lengthways and then slice each half lengthways again

  3. Coarsely cut the leeks into 4cm segments

  4. Wash the leeks thoroughly to separate out the leek layers and remove any traces of dirt

  5. Allow the leeks to drain

  6. In a large pot, heat 350ml of EVOO on high until it is very hot

  7. Add the leeks and maintain the heat on high

  8. Stir in the cracked black pepper and the salt

  9. Continue to stir and cook the leeks until their colour brightens and much of the water they release has cooked off

  10. Stir through the rice and turn off the heat

  11. Allow the leeks to cool completely before crumbling in the feta and stirring through the beaten eggs

Preparing the flour-cornflour mixture...

  1. Combine500g of plain flour with 150g of cornflour well. This flour-cornflour mixture is used to dust the fillo whenever it gets a little sticky as you are rolling it out

Preparing the fillo pasty...

  1. After the dough has rested, divide it into 8portions and roll each portion into a ball. Return 7 of the balls to the bowl and cover again with a damp cloth

  2. Take the one ball of dough, and shape it with you hands to form a disc

  3. Place it on a floured work surface and, using the fillo rolling pin, roll it out one way and then the other to form around disc approximately 20cm in diameter

  4. Wrap the dough disc fairly tightly around the fillo-pastry rolling pin. Then, starting with both hands in the middle of the fillo-pastry rolling pin, press the fillo lightly while moving your hands away from each other. Repeat this pressing/drawing action 2-3 times

  5. Unravel the fillo sheet and rotate it90 degrees on your work surface

  6. Wrap the fillo onto the rolling pin again

  7. Again, starting with both hands in the middle of the fillo-pastry rolling pin, press the fillo lightly with your fingers or palms, while moving your hands away from each other – repeating this pressing/drawing action 2-3 times

  8. Again, unravel the fillo sheet and rotate it 90 degrees on your work surface

  9. If the fillo becomes sticky, dust it with a little flour-cornflour mixture again

  10. You continue to do this until your fillo is about 60cm in diameter

  11. Generously oil the base of a 38cm diameter round pan or a square pan (40cm x ) and drape the fillo sheet across the pan and over the edge of the pan. Drizzle the sheet with olive oil

  12. Roll out a second fillo sheet. The 2nd sheet is draped completely inside the pan and drizzled with EVOO

  13. The 3rd fillo sheet drapes outside the pan and is drizzled with EVOO

  14. The 4th fillo sheet is draped completely inside the pan

  15. Add 2/3 of the leek filling to the pan

  16. The 5th fillo sheet is draped completely inside the pan

  17. Add the remaining filling to the pan

  18. Fold in the draping parts of the 3rdfillo sheet and put a little filling on these folded areas

  19. The 6th and 7th fillo sheets are draped completely inside the pan and drizzled with EVOO

  20. The 8th fillo sheet is draped completely inside the pan

  21. Fold in the draping parts of the 1st fillo sheet

  22. Drizzle the top of the prasopita withEVOO and sprinkle some water on top too

Baking the prasopita...

  1. Bake at 180°C fan-forced for 1 - 1 ¼ hours, until the top and base of the prasopita are golden brown

Serving the prasopita...

  1. Allow the prasopita to cool for 30 minutes or so before serving with a salad for a ‘simple’ meal, or as side to your main meal or as part of a grazing buffet

  2. Recipe makes 12-16 pieces