Recipe for Prassopita – Greek Style Leek and Potato Pie
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Ingredients for Greek Leek and Potato Pie:
- 3 tablespoons olive oil
- 3-4 medium leeks, cleaned and chopped
- 1 large egg
- 1 tablespoon milk
- 2 medium potatoes, peeled and grated
- 3 tablespoons chopped Kalamata olives
- 1/3 cup Kefalotiri or Parmesan cheese
- 2 tablespoons fresh chopped dill
- 3/4 teaspoon salt
- 12-15 sheets filo dough
- Olive oil or melted butter, for brushing onto the filo
Preheat the oven to 375 degrees Fahrenheit. Brush the bottom of a 9 x 13 baking dish.
Add the 3 tablespoons of olive oil to a skillet and heat over medium heat for about 1 minute. Add the leeks and saute until they begin to wilt and then turn a bright green color. This should take about 10 minutes. Remove from the heat and set aside to let cool.
After the leek are removed from the heat, add the egg and milk to a small dish and beat together gently using a fork. Add the potatoes, olives, and cheese, dill, and salt to a mixing bowl. Add the cooled leeks and then the egg mixture and stir together using a wooden spoon.
Place one sheet of filo to the bottom of the 9 x 13 dish and brush with oil or butter. Repeat 4 more times so that there are 5 total sheets at the bottom. Top the 5th sheet of filo with half of the leek mixture. Add another sheet of filo and brush with oil or butter. Repeat with 4 more sheets of filo. Add the rest of the leek mixture, and then add the rest of the filo, brushing each sheet with oil or butter before you place the next. Drizzle the sheet generously with oil or 2 tablespoons of melted butter. Pierce the top of the prassopita with a sharp knife several times to allow the pie to ventilate. Top the pie with additional olives, if desired.
Place the baking dish in the center of the preheated oven and bake until the top becomes golden brown. This could take anywhere from 1 – 1 1/2 hours. Remove from the oven and eat right away, if desired. You could also let it cool to room temperature before eating it if you prefer.
This post was written by GreekBoston.com