Leek and Cheese Pie Recipe: Flaky Savory Tart with Gruyère

This leek and cheese pie, known in Greek as prasopita, brings together sweet cooked leeks and creamy cheeses for a simple, satisfying dish.

If you’re looking for an alternative to the usual spanakopita, give prasopita a try. The tender leeks, salty feta and mild ricotta, lifted by fresh herbs, make a comforting pie that’s easy to prepare and full of flavour.

🥘 Ingredients

For the pastry:

• 2 cups plain (all-purpose) flour
• ¼ cup olive oil
• ¼ cup lukewarm water
• 1 egg
• ¼ teaspoon salt

For the filling:

• 2 leeks, white part only, washed and thinly sliced
• 250 g fresh ricotta
• 150 g feta cheese, crumbled
• ¾ cup flat-leaf parsley, finely chopped
• ¼ cup mint, finely chopped
• 3 tablespoons dill, finely chopped
• 2 eggs
• Ground black pepper, to taste

When leeks are gently cooked, they soften and develop a sweet, mellow flavour that pairs beautifully with tangy feta and the freshness of parsley, dill and mint. The combination yields a balanced, flavorful filling wrapped in a rustic homemade pastry.

🔪 Instructions

Make the rustic pastry:

• Place the flour, olive oil, lukewarm water, egg and salt in a food processor and mix until the dough comes together in a ball. Remove, shape gently, wrap in plastic and chill in the fridge for about 1 hour.

Prepare the filling and assemble:

• Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
• In a medium saucepan, sauté the sliced leeks in 2 tablespoons of olive oil over medium heat for 8–10 minutes, until softened. Remove from the heat and let cool completely.
• On a lightly floured surface, roll the rested pastry into a large round about 2 cm (¾ inch) thick—enough to cover a 22 cm (9 inch) baking dish or to make a rustic galette.
• In a bowl, combine the cooled leeks with ricotta, crumbled feta, chopped parsley, mint, dill, eggs and a good grind of black pepper. Taste and adjust seasoning as needed.
• Place the filling in the center of the rolled pastry, leaving a few centimetres clear around the edge. Fold the edges over the filling to create a rustic crust.
• Brush the pastry edge with an egg wash (a beaten egg with a splash of water) and bake for 40–45 minutes, until the crust is golden and the filling is set. Let the pie rest for 10–15 minutes before slicing and serving.

The pie may rise a little, but that adds to its rustic charm—big pies are good pies.

💭 Top tips

This leek and cheese pie works well as a main course served with a crisp side salad for a relaxed lunch or light dinner. It can also be sliced and served as an elegant starter at a dinner party. For best texture, allow the filling to cool slightly so it firms up before cutting.

📖 Variations

Greek cooks make pies from all kinds of ingredients. Once you’ve tried this leek and cheese pie, consider swapping the filling ingredients to create new versions:

• Add sautéed spinach or other leafy greens to the leek mixture.
• Use different cheeses—soft goat cheese or a milder hard cheese work well with herbs.
• Fold in roasted seasonal vegetables such as pumpkin or zucchini for a heartier pie.

📖 Recipe

Leek And Cheese Pie – “Prasopita”

Prep: 30 mins

Cook: 55 mins

Resting Time: 1 hr

Servings: 8 slices

Cuisine: Greek

Author: Peter G

Leek and cheese pie — a Greek prasopita made with tender leeks and briny feta tucked into a rustic homemade pastry. Serve for brunch, lunch or dinner.

Ingredients

For the pastry:

• 2 cups plain flour
• ¼ cup olive oil
• ¼ cup lukewarm water
• 1 egg
• ¼ tsp salt

For the filling:

• 2 leeks (white part only), thinly sliced
• 250 g fresh ricotta
• 150 g feta cheese, crumbled
• ¾ cup flat-leaf parsley, finely chopped
• ¼ cup mint, finely chopped
• 3 tbsp dill, finely chopped
• 2 eggs
• Ground pepper

Instructions

For the pastry:

1. Blend the pastry ingredients until a dough forms. Shape, wrap and chill for 1 hour.

For the filling and assembly:

1. Preheat oven to 180°C (350°F) and line a baking tray with paper.
2. Sauté leeks in 2 tbsp olive oil for 8–10 minutes until soft; cool completely.
3. Roll pastry to fit a 22 cm dish or to form a rustic galette about 2 cm thick.
4. Mix leeks, ricotta, feta, herbs, eggs and pepper. Adjust seasoning.
5. Place filling on the pastry, fold edges over to form a rustic crust and brush with egg wash.
6. Bake 40–45 minutes until golden. Let rest 10–15 minutes before serving.

Nutrition

Serving: 1 slice | Calories: 318 kcal | Carbohydrates: 29 g | Protein: 12 g | Fat: 17 g | Saturated Fat: 7 g

This information is approximate and provided for guidance only.

© Souvlaki For the Soul

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