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Prasopita
5 from 2 votes

Prasopita

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Course: Appetizer
Cuisine: Mediterranean, Greek

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

    Cup of Yum
  1. 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.
  2. Add flour, stir well and cook for 2 minutes.
  3. Slowly add milk, white wine and water, stirring constantly until boiling.
  4. Lower heat and cook for 3 minutes, stirring constantly.
  5. Add salt, pepper, dill and parsley.
  6. Allow the mixture to cool and add the cheese.
  7. Preheat oven to 410F/210C.
  8. Grease a rectangular pan. Gently brush 4 sheets of filo with melted butter. Place them on bottom of pan.
  9. Place the filling on the sheets and fold the sides over.
  10. Brush the remaining 4 sheets with melted butter and lay gently on the stuffing.
  11. Using a sharp knife tip, pre-cut the sheets into squares. Brush lightly with egg yolk.
  12. Bake for 20 minutes.
  13. Lower the temperature to 350F/170C, and cook for another 20 minutes.
  14. The top should be golden.