Savory and aromatic, this rustic Greek Prassopita layers tender leeks, potatoes, and briny Kalamata olives between crisp sheets of golden phyllo. Fragrant dill and sharp kefalotyri (or Parmesan) add bright, salty depth, while the buttery, flaky crust brings everything together. Served warm or at room temperature, it’s a comforting yet elegant dish — perfect for a light lunch, mezze spread, or a vegetarian main course paired with a simple salad and a glass of crisp white wine.
INGREDIENTS:
3 tablespoons olive oil
3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped
1 large egg
1 tablespoon milk
2 medium potatoes (about 10 ounces), peeled and coarsely grated
3 tablespoons chopped Kalamata olives
1/3 cup grated kefalotyri (or Parmesan cheese)
2 tablespoons chopped fresh dill
3/4 teaspoon salt
Dash of cayenne pepper
15 sheets phyllo dough*
Olive oil or melted butter, for oiling the phyllo
2-3 tablespoons milk, for brushing on top of pie
*Cut the phyllo to fit your baking dish before assembling.
METHOD:
Preheat oven to 375°F. Lightly oil a 13 x 9-inch baking dish.
In a large sauté pan, heat 3 tablespoons olive oil over medium heat. Add the leeks and cook, stirring occasionally, until wilted but still bright green, about 10 minutes. Set aside to cool slightly.
In a large bowl, beat the egg with 1 tablespoon milk. Add the grated potatoes, olives, cheese, dill, salt, and cayenne. Stir in the cooled leeks and mix until evenly combined.
Assemble the pie:
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Layer 5 sheets of phyllo in the prepared pan, brushing each sheet lightly with olive oil or melted butter.
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Spread half of the leek mixture evenly over the phyllo.
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Add another 5 layers of phyllo, brushing each with oil or butter. Spread the remaining filling evenly on top.
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Finish with the remaining 5 sheets of phyllo, brushing each layer (and the top) generously with oil or butter. Tuck in the edges around the pan.
Using a sharp knife, lightly score the top into 12 squares. Brush with milk to help the top brown evenly. Bake for 1 to 1½ hours, or until the phyllo is deep golden brown and crisp.
Cool and serve: Let cool briefly before slicing. Serve warm or at room temperature.
SERVING SUGGESTIONS:
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Pair with a Greek salad of cucumbers, tomatoes, and feta for a light meal.
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Serve as part of a mezze platter alongside dolmas, olives, and tzatziki.
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Enjoy with a chilled glass of Assyrtiko or another crisp white wine.
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Add a dollop of Greek yogurt or lemony aioli for extra richness.
YIELD: 12 pieces
