Prasopita — Leek Pie with Feta and Dill

Preheat your oven to 180°C. Grease a 23x33 cm baking dish with a little olive oil.

Clean the leeks thoroughly, removing the tough green parts. Slice them thinly into rounds. Heat 1/4 cup of olive oil in a large pan over medium heat. Add the sliced leeks and sauté until very soft and slightly caramelized, about 15-20 minutes. Season with a pinch of salt and pepper.

In a large bowl, crumble the feta cheese. Add the cooled leeks, chopped fresh dill, eggs, and nutmeg. Mix well to combine.

Carefully unroll the phyllo pastry. Take one sheet of phyllo, brush it lightly with olive oil, and lay it in the prepared baking dish. Repeat this process with half of the phyllo sheets, layering them and brushing each with olive oil.

Spread the leek and feta filling evenly over the layered phyllo.

Cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil as you layer them. Trim any excess phyllo from the edges.

Score the top layer of the pie into serving portions, being careful not to cut all the way through to the bottom. This helps steam escape and makes for easier slicing after baking.

Bake for 40-45 minutes, or until the phyllo is golden brown and crispy. If the top browns too quickly, you can loosely cover it with foil.

Remove from the oven and let it rest for 10 minutes before cutting and serving. Enjoy your authentic Prasopita!