Traditional Greek Leek Pie (Prasopita) with Homemade Phyllo

There is something special about a homemade Greek pie, especially when its golden, crispy phyllo hides a generous filling of seasonal vegetables and cheese.

Prasopita, our traditional Greek leek pie, is a wonderful example of simple ingredients creating extraordinary flavors.

Greek savory pies have a long tradition, particularly in mainland Greece, where families prepare countless variations using seasonal greens, homemade pastry and local cheeses.

The name Prasopita comes from the Greek words praso (leek) and pita (pie).

When I made this recipe, the result was absolutely delicious! The filling was hearty and beautifully balanced, with the natural sweetness of slowly cooked leeks blending perfectly with salty feta cheese. The homemade phyllo added a wonderful crispy texture.

This is exactly the kind of comforting Greek food I love sharing.

Traditional Greek Prasopita Recipe (Servings 8–10)
Baking pan: 32–34 cm

Ingredients

For the homemade phyllo

500 g all-purpose flour
260–280 ml lukewarm water
40 ml extra virgin olive oil
1 tbsp wine vinegar
1 tsp salt
Extra flour for rolling

For the filling

1 kg cleaned leeks, thinly sliced
300 g feta cheese, crumbled
1 medium onion, finely chopped
2 spring onions, chopped
2 eggs
3 tbsp fresh dill, chopped
50 ml extra virgin olive oil
Freshly ground black pepper
Salt, if needed

For assembling

90–100 ml extra virgin olive oil

Instructions

Prepare the dough.
Combine flour and salt. Add olive oil, vinegar and gradually the water. Knead for 8–10 minutes until smooth and elastic. Divide into six balls, cover and rest for 45–60 minutes.
Cook the leeks.
Heat 50 ml olive oil in a wide pan. Sauté the onion for 3 minutes, then add the leeks and spring onions. Cook over medium-low heat for 15–20 minutes until tender and most moisture has evaporated. Allow to cool completely.
Prepare the filling.
Combine the cooled leeks with crumbled feta, dill, black pepper and lightly beaten eggs. Add salt only if necessary.
Roll the phyllo.
Roll each dough ball into a thin sheet, slightly larger than your baking pan.
Assemble the pie.
Oil the pan. Layer three phyllo sheets on the bottom, brushing each lightly with olive oil. Spread the filling evenly. Cover with the remaining three sheets, oiling each one. Fold the edges inward to create a decorative border.
Bake.
Lightly score the top into portions, brush with the remaining olive oil and sprinkle with 1–2 tablespoons of water. Bake on a lower oven rack for 55–65 minutes until golden and crispy, including underneath.

Let the pie rest for 20–30 minutes before slicing.

Tips for Perfect Prasopita

Remove excess moisture:Well-cooked, cooled leeks prevent soggy pastry.
Let the dough rest: Relaxed dough is easier to roll thinly.
Use good-quality feta: Its salty flavor balances the sweet leeks.
Avoid overfilling: Evenly distributed filling helps the pastry bake properly.
Check the bottom: A golden top does not always mean the bottom is fully baked.

What to Serve with Greek Leek Pie

Prasopita makes a satisfying lunch or light dinner.

I love pairing it with a traditional Greek village salad, a simple green salad, or homemade tzatziki.

A chilled glass of Malagousia complements the sweetness of the leeks and the salty feta beautifully. A crisp Assyrtiko is another excellent choice.

Nutritional Value and Health Benefits

Estimated nutrition per serving (10 portions):

Calories: 440–490 kcal
Protein: 12–15 g
Carbohydrates: 42–48 g
Fat: 25–30 g
Fibre: 3–4 g

Values vary depending on the amount of olive oil absorbed and the ingredients used.

Leeks provide dietary fibre and beneficial plant compounds. Feta contributes protein and calcium, while eggs supply protein, vitamin B12 and choline.

Extra virgin olive oil provides predominantly unsaturated fats, making this a satisfying Mediterranean-style dish when enjoyed as part of a balanced diet.

Frequently Asked Questions

Can I use ready-made phyllo?

Yes. Choose traditional country-style phyllo and follow the package instructions for layering and baking.

Can I prepare the filling ahead?

Absolutely. Refrigerate the cooked leek mixture, without the eggs, for up to 24 hours. Add the eggs before assembling.

Why is my pie soggy underneath?

The leeks may contain too much moisture, or the bottom pastry may need longer baking.

Can I freeze Prasopita?

Yes. Freeze individual baked portions, tightly wrapped, and reheat in the oven until thoroughly hot and crispy.

Can I serve it cold?

Certainly! Prasopita is delicious warm or at room temperature.

A Taste of Greek Home Cooking

For me, this homemade Prasopita captures the beauty of Greek cooking: seasonal ingredients, traditional techniques and flavors that need no unnecessary additions.

Golden, crispy, hearty and wonderfully aromatic, it is a pie worth making again and again.