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Leek Pie

Recipe of the Week: Traditional Leek Pie with home-made phyllo

Recipe of the Week: Traditional Leek Pie with home-made phyllo

Leek Pie 2014-04-29T12:02:19+00:00

The gastronomy of the region is part of its tradition. The locals’ way of life, work and their habits are all reflected on their trade mark.

This week we bring you the grilled leek pie recipe, as it is traditionally made by the locals.

  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Nutrition information: 263 cal, 17 g fat, 7.5 g protein


Phyllo Dough

  • 500 gr of all-purpose flour
  • 200 ml of water
  • 125 ml of white wine
  • 45 ml of olive oil
  • ½ tsp salt


  • 1 kg leeks
  • 250 – 300 gr Greek feta cheese
  • 2 – 3 handfuls chopped parsley and dill
  • 2 large eggs, beaten
  • salt
  • pepper


For the phyllo pastry: place all the ingredients in a bowl and mix well with a spatula until you get a soft dough. Knead for 5-10 minutes I used my mixer with the dough hook for convenience. You will get a slightly sticky dough, but it isn’t a problem, because you will use loads of flour to roll out the phyllo anyway. Let the dough rest for 30 minutes.
While you wait for the dough, make the filling. Cut the bottom and green top part of the leeks, peel away the first layer and wash. Slice the leeks finely.

Heat 2-3 tbsp of olive oil in a deep pan and saute the leeks for a couple of minutes. Then, pour 1/2 cup of water in the pan, lower temperature to medium and let the leeks simmer for 15 minutes until soft and devoid of excess water. The time needed really depends on how soft the leeks are in the first place and how finely you have sliced them. Let aside to cool.

Crumble the feta cheese and add it to the leeks, together with the eggs and chopped herbs. Season with salt and pepper and you are set to go!

To roll out the phyllo: sprinkle some flour on a clean surface and divide your dough either into two balls or into six smaller ones. Sprinkle each ball with flour so that it will not stick on your rolling pin and make a phyllo sheet from each ball of pastry. It should roughly be the size of the baking sheet or slightly larger.

Brush the baking tray with olive oil and place the first phyllo carefully on it, making sure that the edges overhang slightly. Brush liberally with olive oil. If you have made two pieces of phyllo, sprinkle some fine semolina flour all over the phyllo to help absorb any excess moisture from the filling. Carefully spread the filling all over the tray and cover with the second phyllo sheet. If you have made six, add the second phyllo sheet on top, brush with oil, add the third and then spread your filling. Gather the overhanging edges so that they hug the filling and then place the other three sheets of phyllo on top, brushing with oil each one. Brush the top sheet with olive oil. Using a sharp knife cut the pie into squares or lozenges. You can sprinkle some sesame seeds or nigella on the pitta if you want.

Preheat the oven to 200 οC and bake for about 1 hour or until the pie is nice and golden on top.

Let it rest for 10-15 before slicing!

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