Leek and Cheese Pie - Prassopita

By Birgitta

From the northern province of Macedonia, you might be lucky enough to try a piece of this savory pie, generous with a filling of sauteed leeks, zucchini, Feta and fresh Myzithra (ricotta) cheese.

Ingredients

• 500 g fresh Myzithra (ricotta) cheese
• 500 g crumbled Feta cheese
• 1 bunch of leeks (3-4), cleaned, chopped & sauteed in olive oil
• 2 zucchinis, peeled and grated
• 3 eggs
• 1/2 bunch of chopped fresh dill
• salt and pepper to taste
• filo pastry

Details

Servings 6
Adapted from kalofagas.blogspot.com

Preparation

Step 1

Cut the green parts off the leeks and save for a soup or stock. Cut down the length of the leeks, almost to the root and open the layers of leeks with your fingers and run through cold water.

Finely chop your leeks and place in a large skillet with a few turns of olive oil and saute until softened and translucent. You may now quickly peel your zucchinis and grate them and add them to the already sauteeing leeks. Add some salt to help draw out the moisture and saute on medium-low heat (covered for about 30 minutes).
Allow the leek mixture to come to room temperature and then add the remaining ingredients (eggs, cheeses, salt and pepper, chopped dill).

Prepare the dough and phyllo by placing thin layer of phyllo sheets onto your baking tray and gently stretch it out to the rim of the tray. Transfer to the baking tray and stretch out your bottom phyllo layers to the entire rim circumference.

Drizzle the bottom layers of your pita with the butter/oil mixture and brush the entire surface. Poke some holes in the phyllo with a fork.

Add your filling to the tray and spread it out so that's even.
Repeat to complete the top part of your phyllo component.
Drizzle the top layers of your pita with the butter/oil mixture and brush the entire surface.
Using a fork, poke any air bubbles that make have formed in the "pita' and brush the top of your "pita" with the oil/butter mixture.

Pre-heat your oven to 375F, middle rack and bake for 45-60 minutes or until the top is golden-brown.
When your Spanakopita is done, place the tray on the stove or counter-top and cover with a large folded tablecloth for 30 minutes before cutting.