Prasopita
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Prasopita
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Prasopita is a delicious leek and feta pie from Kozani, the capital of Western Macedonia. It's a popular vegetarian dish in Balkan countries, too.
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Ingredients
- 8 filo sheets
- 5 leek thinly sliced
- 4 scallions , chopped
- 1 shallot
- 6 tablespoons olive oil
- 2 tablespoons flour
- 1 cup milk
- ¾ cup white wine
- ¼ cup water
- 12 oz. feta cheese crumbled
- 3 oz. gruyere cheese or graviera from Crete, grated
- ¼ bunch parsley , chopped
- ¼ bunch dill , chopped
- 6 tablespoons butter , melted (to grease the filo sheets)
- 1 egg beaten, yolk
- salt
- black pepper
Instructions
- In a Dutch oven, heat olive oil. Add leeks, shallot and spring onions and sauté over medium to high heat for 10 minutes, stirring regularly.
- Add flour, stir well and cook for 2 minutes.
- Slowly add milk, white wine and water, stirring constantly until boiling.
- Lower heat and cook for 3 minutes, stirring constantly.
- Add salt, pepper, dill and parsley.
- Allow the mixture to cool and add the cheese.
- Preheat oven to 410F/210C.
- Grease a rectangular pan. Gently brush 4 sheets of filo with melted butter. Place them on bottom of pan.
- Place the filling on the sheets and fold the sides over.
- Brush the remaining 4 sheets with melted butter and lay gently on the stuffing.
- Using a sharp knife tip, pre-cut the sheets into squares. Brush lightly with egg yolk.
- Bake for 20 minutes.
- Lower the temperature to 350F/170C, and cook for another 20 minutes.
- The top should be golden.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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