Savoury sumptuous pies are a staple in Greek cooking. And believe us when we say that there is nothing better than the smell of a freshly baked homemade pie! This leek and cheese pie is suitable for every time of the day, as a starter, a mid-day snack or even as a main dish.
Serves: 8 Prep. time: 15′ Cooks in: 45′ Ready in: 60′
10-12 thin phyllo sheets, defrosted, at room temperature
½ cup extra-virgin olive oil mixed with ½ cup melted butter
2 egg yolks
For the filling
3 medium leeks, washed, finely chopped
600 g feta cheese, crumbled
½ cup sweet tarhana (optionally)
1/4 cup dill, finely chopped
½ tsp white pepper
Season leeks with salt in a colander and squeeze with your hands to remove excess water. Beat eggs in a bowl and mix with leeks and remaining ingredients for the filling.
Preheat oven at 180οC/fan. Brush a rectangle baking pan with oil and line with 2 phyllo sheets, brushing them one by one with oil as you go.
Reserve 2 phyllo sheets and cover with damp kitchen towel to prevent them from drying.
Divide the filling according to the number of phyllo sheets and line the sheets one by one, brushing them with oil and spreading filling on top as you go. Cover with the 2 remaining sheets and brush with oil. Score the surface and brush with beaten egg yolks and 1 tsp of water.
Bake for 40-45 minutes or until nicely colored. Serve warm.
Και η συνταγή στα ελληνικά: Μακεδονίτικη πρασόπιτα