Macedonian Prasopita (Πρασόπιτα Μακεδονίας)

Ingredients

Equipment Needed

• •round metal tapsi, 34cm, or 23 by 33cm baking dish
• •wide heavy pan for sweating the leeks
• •pastry brush

Instructions

1. 1

   Wash the leeks

   Split the leeks lengthwise, rinse between the layers, then slice them thinly. Grit hides where the green turns pale. If you don't wash there, the pie tells on you.

2. 2

   Sweat the filling

   Warm 90ml olive oil in a wide pan over medium-low heat. Add the onion, spring onions, leeks, salt, and pepper, then cook for 30 to 35 minutes, stirring often, until the leeks collapse, turn glossy, and taste sweet rather than sharp. This is the step that decides the prasopita. The water must cook away before the filling goes into phyllo.

   If the leeks catch before they soften, lower the heat and add 1 tablespoon water. You want softness, not browning.
3. 3

   Cool and season

   Spread the leek mixture on a tray and let it cool for 15 minutes. Stir in the semolina or rice, dill, parsley, feta, and beaten eggs. Taste before the eggs go in if you need to judge salt; feta varies, and a salty one needs no help.

4. 4

   Layer the phyllo

   Heat the oven to 180C. Oil a 34cm round metal tapsi or a 23 by 33cm baking dish. Lay in 6 sheets of phyllo, brushing each lightly with olive oil and letting the edges hang over the pan. Keep the unused phyllo covered with a barely damp towel so it stays flexible.

5. 5

   Fill the pie

   Spoon in the leek filling and spread it evenly, right to the edges. Fold the overhanging phyllo inward, then cover with the remaining sheets, brushing each with oil. Tuck the edges down into the sides of the pan, as if making the bed properly.

6. 6

   Score and bake

   Score the top into 8 or 12 pieces with a sharp knife, cutting through the top layers but not dragging into the filling. Bake for 45 to 50 minutes, until the top is deep gold, the edges are crisp, and the bottom sounds firm when you lift the pan and tap it.

7. 7

   Rest before cutting

   Let the prasopita rest for at least 20 minutes before cutting. Hot filling runs. Warm filling settles, and the pieces come out clean with the leek sweetness where it belongs.

Chef Tips

• •Choose heavy winter leeks with firm white stems and fresh green tops. Thin tired leeks cook down to string and disappointment. Liga kai kala: a few good things, and good ones.
• •For a nistisimi prasopita, leave out the feta and eggs, increase the olive oil by 30ml, and use 70g rice in the filling. It isn't a substitute version. It belongs to the fasting table.
• •Prasopita is better warm than blazing hot, and excellent at room temperature. Serve it with olives, a tomato salad in season, or just a glass of cold white wine.

Advance Preparation

• •The leek filling can be cooked 1 day ahead, cooled, and refrigerated. Add the feta and eggs just before assembling.
• •The baked pie keeps well for 2 days at room temperature if the kitchen is cool, loosely covered so the phyllo does not turn damp.
• •Frozen phyllo should thaw overnight in the refrigerator, then sit unopened at room temperature for 1 hour before use.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)