Ana Vassili | Greek-Australian home cook

Prasopita, the quick version. My mum’s Greek leek and feta pie, made with store-bought fillo.

Mum makes her own pastry, and you can’t beat it. This is the weeknight version. Same leek and feta filling, same golden layers, rolled into little spirals and on the table in a fraction of the time.

I was going to say not quite as good. But I’m saying just as good. Don’t tell her.

Ela, come cook with me 🇬🇷

Ingredients
375g Antoniou Fillo Pastry
2 leeks
100g Feta cheese, crumbled
1 tbsp fresh mint, chopped
1 egg (optional)
200g melted unsalted butter
½ tsp salt

Method
1. Bring fillo to room temp (2 hrs out of the fridge). Preheat oven to 170°C fan forced. Grease a 30cm round dish.
2. Line the dish with 2 sheets of fillo, overhanging edges folded back in.
3. Sauté chopped up leeks (white part only) gently with a little oil. Let cool. Mix in feta, egg, mint, 5 Tbsp olive oil and salt.
4. Lay a fillo sheet, brush with butter, dollop on filling mixture down the long side of your fillo. Then crinkle and roll up and coil into a rose.
5. Brush with butter
6. Bake 20 minutes until golden and crispy.

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