Greek Prassopita (Leek and Feta Phyllo Pie)

Ingredients

• 6 large leeks, cleaned and sliced into half moons
• 6 scallions, finely sliced
• 1/4 cup olive oil, for the filling
• Salt and freshly ground black pepper, to taste
• 1 pound feta cheese, crumbled
• 3 eggs, beaten
• 1/4 cup chopped fresh mint
• 2 tablespoons dried dill
• 1 pound phyllo pastry, thawed and at room temperature
• 1/2 pound butter, melted for brushing
• 1/4 cup breadcrumbs
• 2 tablespoons sesame seeds

Instructions

1. 1

   Combine the sliced leeks, olive oil, and a pinch of salt in a large pot and cook over medium-high heat for about 10 minutes, stirring often, until the leeks soften and release their moisture. Add the scallions and continue cooking over high heat for another 3 to 5 minutes until fragrant. Remove from heat and allow the mixture to cool slightly.

2. 2

   Once cooled, transfer the leek mixture to a large bowl and crumble the feta into it. Mix gently, then season with salt and pepper. Fold in the beaten eggs, mint, and dried dill until evenly combined.

3. 3

   Preheat the oven to 350°F.

4. 4

   Grease the bottom and sides of a 9 by 13-inch baking pan. Sprinkle the breadcrumbs evenly over the bottom of the pan to absorb excess moisture.

5. 5

   Remove the phyllo from its packaging and divide it into two stacks, one for the bottom and one for the top. Using slightly more phyllo on the bottom helps support the filling, but this is a matter of preference.

6. 6

   Brush the pan with olive oil or melted butter. Place 2 to 4 sheets of phyllo into the pan so that half sits inside and half hangs over the edge at the 12 o’clock position. Brush lightly with oil or butter. Repeat this process at the 3 o’clock and 9 o’clock positions, brushing each layer as you go. Add another 2 to 4 sheets flat across the bottom of the pan and brush again.

7. 7

   Spread the filling evenly over the phyllo. Fold the overhanging phyllo sheets over the filling to enclose it. Continue layering the remaining phyllo sheets on top, brushing each layer with oil or butter and tucking the edges neatly around the sides of the pan.

8. 8

   Score the pie into 12 equal pieces using a sharp knife. Drizzle any remaining oil or butter over the top and sprinkle with sesame seeds.

9. 9

   Bake for about 1 hour, or until the pie is deeply golden and the filling is bubbling. Some ovens may require up to 1 hour and 15 minutes.

10. 10

    Remove from the oven and allow the prassopita to rest for 20 to 30 minutes before slicing and serving.