Prassopitta

Prassopitta is Greece’s answer to spanakopita, with leeks replacing spinach as the filling’s vegetable backbone. Three full pounds of leek whites get cooked down in butter until sweet and silky, then layered between sheets of phyllo with eggs and crumbled feta.

Cleaning leeks is the most critical prep step. Grit hides between the layers, and a quick rinse won’t cut it. Quarter lengthwise, chop, and rinse in a strainer under running water for several minutes. Sandy pie is no one’s friend.

The layering technique is what separates rustic from restaurant-quality. Four to five phyllo sheets on the bottom, each brushed with melted butter, then a layer of leeks, a drizzle of beaten egg, two more buttered sheets, another filling layer, and so on. The final four sheets seal the top into a shatteringly crisp lid.

Scoring the phyllo before baking is a must. Cut through the top layers into serving-size squares or diamonds so the finished pie slices cleanly. Trying to cut unscored phyllo after baking shatters the crust into crumbs.

Chef Tips

• Keep unused phyllo covered with a damp towel while working. It dries out in minutes and turns brittle to the point of uselessness.
• Cool the leeks completely before adding to the eggs. Hot leeks will scramble the egg before it reaches the pan.
• For extra richness, mix in a handful of crumbled kefalotyri or grated parmesan alongside the feta.

Variations

• Add chopped fresh dill or mint to the filling for a more aromatic pie.
• Swap half the leeks for Swiss chard or spinach for a hybrid spanakopita-prassopitta.
• Use olive oil in place of butter for a lighter, more Lenten-friendly version.