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Leek pie (prasopita)

Leek pie (prasopita)


By Nelly Skoufatoglou

This recipe does not require filo pastry making. It is not at all time-consuming and it is based on a quiche-like crust with a rich yet not custardy filling, with eggs as the main binder.

2 cups all-purpose flour
1 tsp salt
1/2 cup softened butter
1/4 cup shortening
1/2 cup warm water

Method for Crust:

  1. Mix the flour, salt and butter and start mixing.
  2. Drop the shortening in by teaspoons, using the tips of your fingers to pinch and squeeze each piece of butter lightly in order to mix it finely with the flour.
  3. Slowly pour in the water, stopping after the first half cup, and draw the dough together into a ball. You do not necessarily need to use all the water.
  4. Roll the ball into a disc and let it rest.
  5. Cover with plastic wrap and refrigerate for 30 minutes.
    For the filling:

1 leek (white and light green part only), finely chopped
4 aspara­gus spears
6 eggs
1 1/2 cups heavy cream
1/2 cup feta, crumbled
100g grated Parmigiano-Reggiano
1 tbsp olive oil
pinch ground nutmeg
salt and freshly ground pepper to taste


  1. Preheat the oven to 200°C.
  2. Take the pie crust from the fridge.
  3. Prick the bottom and sides with a fork and bake on the centre rack until lightly golden, about 15 minutes.
  4. Turn the oven down to 160°C and when the pastry is ready, remove from the oven and let it cool for 5 minutes.
  5. Bring the butter to boil.
  6. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes.
  7. Reduce the heat to medium-low and add the olive oil and leeks to the pan and cook while stirring.
  8. Reduce the heat to low again and stir until limp for 5-7 minutes.
  9. Trim the ends from the asparagus spears, slice and add to the pot.
  10. Cover and cook, stirring once or twice, just until the aspara­gus is bright green and limp, for about 2 minutes.
  11. Remove from the heat to taste and adjust seasoning.
  12. In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, cheese, salt and pepper.
  13. Spread the cooked leeks and asparagus over the pie crust, taking care not to puncture the crust, and pour the egg mixture over top.
  14. Bake at 170°C for 45-55 minutes, or until the filling is set but still moist.

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