Recipe

Prassopita- Greek Leek Potato And Olive Pie Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 8 months ago This is very good, very earthy, very Greek! Prep:20m Cook:90m Servings:12	Greekgirrrl
	traditional greek

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Ingredients

tablespoons olive oil

3 to 4 medium leeks (1-1/2 pounds total), white and light green parts,

well rinsed, drained, and chopped

1 large egg

1 tablespoon milk

2 medium potatoes (10 ounces), peeled and coarsely grated

3 tablespoons chopped Kalamata or other good black or green Greek olives

1/3 cup grated kefalotyri or Parmesan cheese

2 tablespoons chopped fresh dill

3/4 teaspoon salt

Dash of cayenne pepper

12 to 15 sheets phyllo dough,

Olive oil or melted butter, for oiling the phyllo

2 to 3 tablespoons milk, or 1 egg yolk beaten with 1/2 tablespoon water (optional)

Directions

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13- x 9-inch baking dish or equivalent round pan.

Heat the 3 tablespoons oil in a skillet over medium heat.

Add the leeks and saute until they are well wilted but still bright green, 10 minutes.

Set aside to cool slightly.

While the leeks are cooling, lightly beat the egg together with the 1 tablespoon milk.

Place the potatoes, olives, cheese, dill, salt, and cayenne in a mixing bowl.

Add the leeks and the egg mixture and stir together.

Cut the phyllo sheets to size of baking dish.

Oil and layer one third of the phyllo in the bottom of the prepared baking dish.

Add half the filling, spreading it out evenly.

Oil and layer another one third of the sheets over the filling.

Spread the remaining filling evenly over the phyllo.

Oil and layer the remaining sheets of phyllo on top.

Oil the top of the pie.

Tuck the filo in around the edges, and score to make 12 pieces. Brush the top and around the edges with the milk or the egg wash, if you prefer eggs. I prefer milk.

Place the dish in the oven and bake until the top and the edges are golden and crisp, 1-1/2 hours.

Serve right away, or at room temperature.

NOTES

You can also make the pie with simply a top and bottom crust and one layer of filling.

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Comments

kochhexe 8 months ago said:
Thank you, great post! good that easter is early this year - my sister and i always cook greek and turkish food at that time for the whole family - none of us are greek ur turkish - but we do love the food :-) - and here i am finding more and mroe good things - we'll be cooking for days! HELP!

rvbh62 6 months ago said:
Thank you for the sharing such a healthy and delicious recipe with us.
What is great about this dish is that it is equally as good as a leftover.

invisiblechef 5 months, 4 weeks ago said:
How did I miss this one? I love everything about this recipe, thanks so much.

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