Macedonian Leek Pie (Prasopita Makedonias)

Prasopita Makedonias is a traditional savory pie from the Macedonian region of Greece, renowned for its delicate, homemade phyllo and rich leek-based filling. This dish is a staple of rural kitchens, often prepared for family gatherings and festive occasions. The crispy, multi-layered phyllo encases a flavorful mixture of sautéed leeks, onions, and aromatic herbs, enhanced with feta and graviera cheese. Using a unique layering method, the dough is crafted into flaky, golden sheets that separate beautifully during baking. A true showcase of Greek culinary craftsmanship, this pie represents the agricultural richness of Macedonia, where leeks thrive in cooler climates. Serve it warm with a refreshing Greek salad or a glass of white wine for a complete meal experience.

Ingredients (Makes 8 servings)

Dough Preparation

700 g (24.7 oz) all-purpose flour
1 tsp salt
2 tbsp vinegar
3 tbsp olive oil
350 g (12.3 oz) water

Filling Preparation

8 large leeks, thinly sliced (white and tender green parts)
5 fresh green onions, finely chopped
1 large yellow onion, finely chopped
2 tbsp all-purpose flour
4 eggs
250 g (8.8 oz) feta cheese, crumbled
150 g (5.3 oz) graviera cheese, grated
1 tbsp chopped parsley
1 tbsp chopped dill
1 tbsp chopped celery leaves
60 ml (2 fl oz) olive oil
Salt and freshly ground pepper, to taste

Phyllo Assembly

Cornstarch for rolling dough
Olive oil for brushing layers

Nutrition Information (per 100g)

Calories: 230
Fat: 12
Protein: 7
Carbohydrates: 24
Fiber: 3

Directions

Preparing the Dough

1. Sift the flour into a large bowl. Add salt and mix.
2. Make a well in the center and add olive oil and vinegar. Gradually add water, mixing continuously.
3. Knead the dough until smooth and elastic (about 15 minutes). Form into a ball, place in an oiled bowl, cover, and let rest for 1 hour.

Preparing the Filling

4. Blanch the leeks in boiling water for 1-2 minutes to remove bitterness. Drain well.
5. Heat olive oil in a pan and sauté onions until soft, then add leeks and cook until wilted.
6. Add flour, stir for 1 minute, then remove from heat and let cool slightly.
7. Whisk eggs in a bowl, add cheeses and herbs, then combine with leek mixture. Season with salt and pepper.

Shaping the Phyllo

8. Divide the dough into two parts (one slightly larger). Roll out each into a 50 cm (20 in) diameter sheet using cornstarch.
9. Brush with olive oil, then use a unique layering method to fold each into multi-layered phyllo sheets.

Assembling and Baking the Pie

10. Place the larger phyllo sheet in a greased 36 cm (14 in) baking pan, covering the base and sides.
11. Spread the filling evenly over the phyllo.
12. Cover with the second sheet, crimp the edges, and brush with olive oil.
13. Score the top and bake at 180°C (355°F) for 1 hour or until golden brown.

Cookix's Secrets

Alternative Cooking Methods

Bake in a deep pan for a thicker crust or prepare individual hand pies.

Bold Enhancements

Incorporate garlic or caramelized onions for richer flavors.

Dough Handling

Allow the dough to rest sufficiently to enhance elasticity and workability.

Healthier Options

Replace graviera cheese with reduced-fat cheese or add spinach for extra nutrients.

Layering Technique

Using a layering method helps create an exceptionally flaky crust.

Seasonal Tweaks

Enhance with roasted pumpkin or squash for a fall variation.

Serving Suggestions

Let the pie cool slightly before slicing to maintain its structure.