Leek And Cheese Pie Prasopita Recipe

I absolutely love this recipe because it combines the rich, creamy flavors of feta and ricotta with the aromatic goodness of leeks and fresh herbs, creating a Mediterranean-inspired delight that feels like a comforting hug on a plate. Plus, the crispy, buttery layers of phyllo pastry provide that perfect satisfying crunch that takes this dish to another level, making it both Instagram-worthy and irresistibly delicious.

Creating savory delights is a passion of mine, and my Leek and Cheese Prasopita perfectly fuses rich flavors and nutritional value. It features finely sliced leeks that have been sautéed in olive oil; a creamy filling of feta and ricotta cheese; a generous amount of eggs; and fresh herbs like dill and mint, all wrapped in delicate layers of phyllo pastry and completely balanced and delicious.

Ingredients

• Leeks: High in vitamins A, C, and K; contribute a sweet, mild flavor.
• Feta Cheese: Rich in calcium and protein; adds tangy, salty taste.
• Ricotta Cheese: Creamy texture, lower in fat; high in calcium and protein.
• Eggs: Provide essential proteins and nutrients; bind ingredients together.
• Fresh Dill: Aromatic herb with antioxidants; enhances fresh, bright flavor.
• Fresh Mint: Offers refreshing taste; contains vitamins A and C.
• Phyllo Pastry: Thin, crispy layers; low in calories, used sparingly for texture.

Ingredient Quantities

• 3 leeks, white and light green parts only, finely sliced
• 2 tablespoons olive oil
• 200g feta cheese, crumbled
• 100g ricotta cheese
• 2 eggs, lightly beaten
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 8 sheets phyllo pastry
• 50g unsalted butter, melted

Instructions

1. Set the oven to a temperature of 180 degrees Celsius, which is equal to 350 degrees Fahrenheit.

2. In a frying pan over medium heat, warm the olive oil. Add the sliced leeks and cook for approximately 10 minutes until they are tender. Remove from heat and allow to cool for a few moments.

3. In a big bowl, combine the feta crumbled, the ricotta cheese, and the eggs, which you have lightly beaten.

4. Combine the leeks that have been sautéed in butter with salt and pepper to taste. Stir in chopped dill and fresh mint. Mix until fairly uniform; the leeks should be well distributed throughout the filling.

5. Grease a baking dish with melted butter. Place a sheet of phyllo pastry in the dish, allowing it to drape over the edges. Brush with butter and repeat with four more sheets.

6. Evenly spread the mixture of leeks and cheese over the layers of phyllo in the dish.

7. Enclose the filling with the leftover phyllo sheets, brushing melted butter on each sheet before adding it to the pile. Tuck the edges into the pie to seal it.

8. With a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting and serving easier after baking.

9. In the preheated oven, bake for 40-45 minutes or thereabouts, until the phyllo has a golden brown color and is crisp to the touch.

10. Permit the pie to chill for a short while after baking, and then cut it into wedges for serving. The delightful, savory dish is best enjoyed while still warm.

Equipment Needed

1. Oven
2. Frying pan
3. Medium mixing bowl
4. Large mixing bowl
5. Baking dish
6. Pastry brush
7. Sharp knife
8. Cutting board
9. Measuring spoons
10. Measuring cups or kitchen scale
11. Mixing spoon or spatula

FAQ

• Can I use other cheeses besides feta and ricotta?Absolutely, you can replace feta with goat cheese and ricotta with cottage cheese for a distinct flavor. These combinations offer common cheese substitutes and unusual pairings that will give any dish a fresh twist.
• What can I use instead of phyllo pastry?An alternative to using a traditional pastry is to use puff pastry, but that will give you a different texture than what is expected from a pastry. Puff pastry is light and flaky and, when baked, has an open texture that leaves space for steam. It is this quality that makes it ideal for using in an oven with a direct flame; it puffs up and allows the outer crust to brown and crisp while the filling is cooked and remains moist.
• Can this pie be made in advance?Certainly! The filling can be prepared, and the pie can be assembled, well in advance. Just before serving, pop it in the oven instead of the microwave for best results. To reheat it, set your oven to 180°C (350°F) and let it go until it has reached the “warmed through” stage.
• Is there a way to make this recipe gluten-free?Available substitutes include gluten-free phyllo pastry, if you can find it, or a gluten-free pie crust. You can use either in place of the pastry.
• What dish size should I use for baking?For this recipe, a baking dish that is either round or square and measures 9 inches across works best. This dish ensures not just even cooking but also good portion size.
• How can leftovers be stored?Keep uneaten portions in a container that seals air out and in the icebox for no more than 3 days. Warm the dish in the oven to keep that pastry crisp.

Substitutions and Variations

You can substitute 200g of feta cheese with goat cheese for a similar tangy flavor.
You can substitute cottage cheese or cream cheese for the ricotta cheese, using the same quantity (100g), and still achieve a creamy consistency.
Fresh dill can be exchanged for fresh parsley or fresh chives if you want to use a different herb.
Fresh basil or fresh oregano can be used instead of fresh mint.
Puff pastry sheets can be used in place of phyllo pastry sheets, but the texture will be different.

Pro Tips

1. Drain the Ricotta: To avoid a soggy filling, drain the ricotta cheese over a sieve for a few hours or overnight in the refrigerator. This will help remove excess moisture from the cheese.