Greek cuisine · Dough, Pasta & Rice

Prasopita

Braised leeks with feta and egg, layered between thin phyllo sheets and baked until crisp.

Ingredients · for 6 servings

• 6 leeks
• 250 g feta
• 3 eggs
• 400 g phyllo dough
• 120 ml olive oil
• 1/2 bunch dill
• 2 tbsp semolina
• Salt, pepper

Instructions

1. Halve the leeks lengthwise, wash thoroughly, and cut into thin half-rings; let the phyllo dough thaw covered at room temperature.
2. Sauté the leeks in 3 tbsp olive oil over medium heat for 12–15 min. until soft and sweet-tasting, then let cool completely.
3. Coarsely crumble the feta, mix with the eggs, chopped dill, semolina, a little salt, and pepper, then fold in the cooled leeks – the semolina absorbs the moisture.
4. Preheat the oven to 180°C, oil a baking dish, and lay in half of the phyllo sheets one by one, brushing each sheet thinly with olive oil.
5. Spread the filling evenly, cover with the remaining oiled sheets, tuck in the edges, and pre-cut the pie into pieces.
6. Bake for 45–50 min. until the surface is deep golden brown and audibly crisp, let rest for 10 min., and serve warm.