Greek Leek Pie (Prasopita)

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.

Ingredients

For the dough

200g hard flour
30g butter
½ teaspoon salt
Water

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

Preparation

Dough

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.

Filling

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!