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Greek Leek Pie (Prasopita) Recipe

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This recipe for Greek Leek Pie (Prasopita) is from CGSA Ohana Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of coarsely chopped leek stems (just the light part of the stem)
4 eggs
3/4 cup of whole milk
1/2 lb cubed parmesean (or similar hard cheese)
1/2 lb cubed gruyere
1 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
2 rounded tablespoons of chopped fresh parsley
1/3 pound of olive oil margarine (or vegetable margarine)
1 pound of phyllo sheets (thin - 20-24 sheets per pound), defrosted, at room temperature
Directions:
Directions:
Sauté the leeks over medium heat in half the margarine for 10 minutes. Stir in parsley, salt, and pepper, and remove from heat.

In a mixing bowl, whisk together the eggs and milk, stir in cheese, and add the sautéed leeks. Toss to combine well.

Preheat oven to 350°F (175°)C.

Melt the remaining margarine.

Grease the baking pan. Use half the phyllo sheets on the bottom, laying them across the full surface of the pan, brushing each lightly with melted margarine. Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with margarine.

With a sharp knife, score the pie into six large pieces and bake at 350°F (175°)C for 35 minutes or until nicely golden.
Personal Notes:
Personal Notes:
This is the dish I made for Greek night with the Gourmet club. It was really yummy. The leeks smell so strong when you cut them but they mellow right out when sautéed.

 

 

 

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