Prasopita (Leek and Feta Filo Pie)
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Ingredients
- 500 g leeks, sliced
- 200 g feta cheese, crumbled
- 15 g fresh dill
- 2 eggs
- 270 g filo pastry sheets
- 6 tbsp olive oil
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 18.3 g
- Carbohydrate
- 41.8 g
- of which sugars
- 5.9 g
- Fat
- 38 g
- of which saturates
- 12.1 g
- Fibre
- 4.2 g
- Salt
- 2.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Warm 2 tablespoons of the olive oil in a pan and cook the leeks over a medium heat for 12 minutes, stirring often, until completely soft. Leave to cool slightly.
- 2
Mix the leeks, feta, chopped dill and eggs in a bowl. Season well.
- 3
Brush a baking dish with olive oil. Layer half the filo sheets in the dish, brushing each sheet lightly with olive oil and letting the edges overhang.
- 4
Spoon in the leek and feta filling and spread evenly.
- 5
Layer the remaining filo sheets on top, brushing each with olive oil, then fold in the overhanging edges and score the top into squares.
- 6
Bake for 35 to 40 minutes until the filo is deep golden and crisp, then rest for 5 minutes before cutting to serve.
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