Traditional Greek Leek Pie (Prasopita)

Ingredients

  • 300 g DODONI Feta cheese, grated
  • 200 g DODONI Greek Yoghurt
  • 3 eggs
  • 5-6 leeks, peeled and cut into rings
  • 3 spring onions, finely chopped
  • Olive oil
  • 1 tbsp finely chopped parsley
  • Paprika
  • 1 pack filo pastry
  • Salt & Pepper
  • Sesame seeds (optional)

Process

  1. Cut the leeks and onions into rings.
  2. In a large bowl crumble the Feta and mix with the Yoghurt. Add the eggs, salt, pepper, paprika and parsley and mix well.
  3. Add the leeks and the onions and mix until incorporated.
  4. Grease a large round backing pan with olive oil.
  5. Lay the filo pastry sheets out on a working surface. Using a pastry brush, lightly brush each filo pastry sheet with olive oil.
  6. Spread a little filling along the sheet with a spoon and wrap loosely in a roll.
  7. Place the roll on the baking tray, tightly against the side of the pan. Roll the rest of the filo sheets the same way. Place the rolls touching each other in the baking tray, forming a ‘snail’, that leads to the centre of the pan.
  8. At the end, the whole pan will resemble a large spiral snail shell.
  9. Brush the top with olive oil and sprinkle with some sesame seeds (optional).
  10. Bake in a preheated oven at 180 °C for an hour and a half, until crispy and golden brown.
  11. Let it sit for 30 minutes before serving so that the filling sets.