Entertaining• Greek Autumn Comfort
Enjoy this Prasopita, a rustic, golden Greek leek pie wrapped in crisp phyllo and filled with sweet sautéed leeks, creamy feta, and fresh herbs. It’s elegant, photogenic, and perfect for Autumn entertaining — the kind of cozy‑chic Mediterranean dish that looks stunning on any table.
Prep 20 min Cook 45 min Serves 6
Ingredients
3 cups leeks, cleaned and thinly sliced
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup feta, crumbled
1/2 cup ricotta or Greek yogurt
2 eggs
1/4 cup fresh dill or parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
8–10 sheets phyllo pastry
1/4 cup olive oil or melted butter (for brushing)
Instructions
- Prepare the leeks
Sauté leeks, onion, and garlic in olive oil for 10–12 minutes until soft and sweet. - Make the filling
In a bowl, combine feta, ricotta (or yogurt), eggs, herbs, salt, and pepper. Fold in the cooked leeks. - Layer the phyllo
Brush a baking dish with olive oil. Layer 4–5 phyllo sheets, brushing each with oil. - Add the filling
Spread the leek mixture evenly over the base. - Top the pie
Layer remaining phyllo sheets on top, brushing each with oil. Tuck edges neatly. - Bake
Bake at 350°F (180°C) for 40–45 minutes until golden and crisp. - Cool & serve
Let rest 10 minutes before slicing. Serve warm or room temperature.
Beauty Benefits
- Leeks — antioxidants + kaempferol for skin clarity
- Olive oil — healthy fats for glow
- Feta — calcium for skin barrier support
- Herbs — anti‑inflammatory compounds
- Eggs — protein for hair + nail strength
Health Benefits
- Naturally nutrient‑dense
- High in prebiotic fibre (inulin)
- Balanced fats + protein
- Mediterranean diet aligned
- Great for digestion + gut‑skin balance
Storage
- Refrigerate: 3–4 days
- Reheat in oven for crispness
- Freezing: Yes, up to 2 months (best baked, then frozen)
Substitutions
- Feta → goat cheese
- Ricotta → Greek yogurt
- Phyllo → puff pastry (more rustic)
- Add‑ins: spinach, chard, caramelized onions
- Herbs: dill, parsley, mint
History
Prasopita is part of Greece’s long tradition of pites — savoury pies made with seasonal vegetables, herbs and phyllo. Historically, rural Greek families used leeks in Winter pies because they were abundant, inexpensive and stored well. Combined with feta and herbs, leeks created a filling that was both comforting and deeply flavourful.
This version honours the rustic roots of Prasopita while elevating it with crisp phyllo and creamy filling.
Enjoy Prasopita (Greek-Inspired Leek Pie)!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
