Prassópita is one of the classic Greek phyllo pies, made primarily with leeks and feta cheese.
With my base in Britain, I have access to stunning leeks all-year-round. This allows me to highlight them in a minimal, yet delicious filling for this tasty pie.
My prassopita is made the traditional way, with layered hand-made phyllo sheets, all around a nourishing filling, in a big round pie. Leeks and spring onions are sautéed slowly in extra virgin olive oil, until tender and sweet. Freshly ground nutmeg is added off-heat, followed by free-range eggs, crumbled feta and a bit of pecorino cheese in the vegetarian version.
The phyllo is made with a flour blend that contains wholemeal organic flours and is fermented for at least 16 hours with my trusty rye sourdough starter, which makes it tastier and more digestible. It is then rolled out by hand in thin sheets.
The pie weighs 1 kilo before baking and it’s 28 cm/11" wide, which makes for 8 generous portions. Available all year-round.
Allergens: Wheat, Eggs, Milk. This product is made in a kitchen where various nuts, sesame, celery, soya, dairy and eggs are handled. View detailed ingredients, baking and storage instructions.
Suitable for vegetarians and vegans (depending on filling choice).