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Homemade Prasopita (Leek & Feta Pie) Recipe

There is nothing better than the smell of a freshly baked homemade pita! Prasopita (leek & feta pie) is a delicious vegetarian dish with a sweeter taste than Spanakopita (spinach pie) thanks to the leek. 

Today we share our family recipe- with the traditional technique of rolling out the pastry from scratch.

For those who don’t feel confident in making pastry- you can use commercial filo- 375 gram pack is ideal- but make sure the filo is completely thaw before using.


For pastry

– 400 x grams all purpose flour (plus extra to roll out)

– 1 x tablespoon of vinegar

– 2 x tablespoons olive oil

– 120 ml x warm water

– 1/2 x teaspoon of salt

For filling

– 4 x leeks

-1 x bunch parsley

– 4 x eggs

– 400 x grams feta

– 1/2 x cup of semolina

– 1 x cup of olive oil (extra for drizzling)

– salt & pepper to taste


For pastry (Part 1)

– In a large bowl mix the flour with the salt, vinegar and olive oil and place warm water in the middle of the mixture.

– Knead the dough well and then divide into 6 equal parts.

– Leave for 1/2 hour covered in cling wrap to rest.

– In the meantime you can prepare the filling.

Preparing the filling: 

– Clean the leek and parsley and cut into 1/2 cm pieces.

– Place in a deep large bowl and add salt, pepper, eggs, semolina, olive oil and grate the feta cheese on top.

– Mix the filling thoroughly and set aside.

For pastry (Part 2)

– Lightly sprinkle flour on the surface you will be using to roll out the dough (so the pastry won’t stick).

– Flatten the balls out one by one and begin rolling them out slowly using a large rolling pin, they should end up being about 60cm in diameter.

– Make sure you continue lightly sprinkling flour between each phyllo you roll out, so they do not stick together.

Placing it all together 

– Lightly drizzle olive oil in your baking dish and place one of the phyllo pastries in dish.

– Lightly drizzle more olive oil and place the second sheet of phyllo.

– Spread one third of your filling you have prepared evenly over the surface.

– Add another layer of phyllo pastry and spread 1/2 of the remaining mixture.

– Place another layer of phyllo and remaining mixture.

– Add the final 2 layers of pastry and drizzle lightly with olive oil.

– Fold the edges in.

– Using sharp knife, cut into diamonds or squares, three-quaters of the way through to bottom of dish.

– Place in preheated moderate oven and bake for about 45 minutes at 200 degrees.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 


The Athens Guide

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