Leek and Feta cheese pie! (Prasopita)

Leek and Feta pie is a must-try combination of sweetness (coming from the leeks) and saltiness (coming from the feta cheese). The phyllo dough is originally from one of the most famous Greek cooks @argiro!

#pie #greekpie #greekfood #leekpie #leekandfetapie #feta

Ingredients

Dough:
-375 gr all-purpose flour
-50 gr extra virgin olive oil
-1 tablespoon of vinegar (can be any vinegar you use at home)
-1 teaspoon of salt ~ 4 gr
-170 gr of lukewarm water
* 100 gr of olive oil for brushing the phyllo sheets
*1 tablespoon of water, sprinkle above the last phyllo sheet before you put it in the oven. That helps it to become crusty.

Filling:
-230 gr sliced onions
-500 gr sliced leeks
-100 gr spring onions sliced
-40 gr of extra virgin olive oil
-6 gr salt, black pepper according to taste
-400 gr feta cheese
-1 egg

Instructions

Preparation of the Phyllo Dough:
1. Add the all-purpose flour into a bowl. Add the salt, vinegar and water.
2. Add the olive oil and mix it with your hands until you form a ball.
3. Dust your work surface with flour and place the phyllo dough.
4. Knead the phyllo dough with your hands. You can use some extra flour if it keeps sticking to your hands. It will take around 5 minutes until you get a soft, non-sticky dough.
5. Place the phyllo dough back to the bowl, sprinkle some flour, cover it with a towel and let it rest for around 30 minutes.

Preparation of filling:
1. In a saucepan, add the olive oil, leeks, onions, salt and pepper.
2. Sauté them on medium heat for 5-7 minutes until soft.
3. Add the spring onions and stir for 2 more minutes.
4. Remove the pan from the heat and let the filling cool down.
5. Smash the feta cheese into medium, not very small pieces, and add it to the filling mixture. Combine all and taste to check if you would like to add more salt or pepper.
6. Beat the egg with a fork and add it to the mixture, combine all.

Final steps:
1. Preheat the oven to 180°C (350° F) - Fan
2. Brush a 30cm round baking tray with olive oil.
3. Divide the dough into 4 equal small balls.
4. Dust your work surface with flour and roll out the 1st part of the phyllo dough with a rolling pin to about 30 cm in diameter. That depends on the size of the baking pan you will use to bake the pie. We use a 30 cm diameter baking tray.
5. Place the 1st phyllo sheet in the baking tray and drizzle some olive oil above.
6. Repeat the same procedure with the 2nd part of the dough.
7. Add the filling into the baking tray.
8. Roll out the 3rd part of the dough as in step 2&3.
9. Rollout the last part of the dough and place it on top of the baking tray. Turn the edges inwards.
10. Brush the whole surface of the pie with olive oil and sprinkle on top 1 tablespoon of water.
11. Score the pie into 8 pieces, making sure not to cut it to the bottom.
Bake the pie for 45-60 minutes on the middle rack until golden brown.
12. When the pie is ready, remove it from the baking tray, place it on a metal rack and allow it to cool for 10-15 minutes before cutting and serving it. It will keep the pie flaky and crusty without becoming soggy from the juicy filling.

Thank you for watching!
Music: Verve, by filmora video editor