Greek Leek Pie (Prasopita)

Print Friendly and PDF Greek Leek Pie (Prasopita) Recipe
Normally I'm not too fond of the sharp taste of leeks, but in this recipe there is none of that sharpness and what you get is a juicy and delicious pie that you can have by itself with salad, or as part of a buffet meal - or even as just a quick snack.


For the dough
200g hard flour
30g butter
½ teaspoon salt

For the filling

1kg leeks with most of the leaves chopped off so that all of the white part and just a little of the green remains
200g regatto cheese thickly grated
100g ricotta cheese
50g full-fat fresh cream
30g butter



Use the flour, salt and enough water to make pliable dough.

Roll it out to a diameter of 30cm

Melt the butter and spread it over the dough.

Fold the dough in half and butter it once again.

Fold it yet again and re-butter.
Fold it one last time and butter again.

Take the ball of dough that you now have, cover it in cling film and let it rest in the fridge for 1 hour.

Rinse the leeks well and chop them into approx. 1-2cm slices.

Boil them in salty water for 10 minutes.

Drain them well.

In a bowl, add the cheeses and butter to the leeks and mix well.

Set the mixture aside.
Remove the dough from the fridge and spread it evenly in a buttered oven pie dish 30cm in diameter.

Spread the filling evenly over the dough.

Pour the fresh cream over the top of the filling.

Bake in a pre-heated moderate oven for 40 minutes, placing it in the lowest part of the oven so that the dough underneath will be well baked.

Eat and Enjoy!

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