Hedden Family Recipes

Prasopita

Adapted from the recipe of Whipped

Ingredients:

5 large leeks
5-6 green onions
¼ cup butter or olive oil
½ cup white wine
2 eggs, one for pie, one for brushing on top (optional)
¾ cup milk or cream or kefir
1½ cups feta cheese, crumbled
1 cup Graviera cheese or Jarlsberg or Parmesan or any mixture thereof, shredded
salt and freshly ground pepper
10-12 sheets phyllo pastry olive oil or butter, for brushing phyllo (about ½ cup)
sesame seeds for topping (optional)

Directions:

Preheat oven to 375°F, and gently warm phyllo dough if frozen
Wash leeks and cut off roots and tips of green ends. Slice in half lengthwise, then run under water to remove any sand or dirt between layers. Cut into ¼-inch slices. Chop green onions.
Heat the butter or olive oil in a large pan. Add leeks and onions. Season liberally with salt and pepper. Stir while sautéing over medium-high heat until tender. Add white wine to deglaze pan. Turn off and allow to cool.
In a separate bowl, combine crumbled feta, shredded cheese, and milk or cream or kefir. Add one lightly beaten egg (optional). Stir into cooled leek and onion mixture.
When working with store-bought phyllo, make sure to thaw it completely before using it, or the sheets will break.
Prepare a lasagna dish by brushing olive oil on all sides. Place a sheet of phyllo on the bottom. Brush with olive oil and layer another sheet letting the extra phyllo hang up and over the sides. Continue until you have 5-6 layers.
Pour filling into the pie. Layer a piece of phyllo on top of filling and gently press. Brush with olive oil and continue to layer a total of 5-6 sheets of phyllo on top. Take the edges of phyllo and roll them down toward the pie to create a crust around the edges. Combine 1 egg with 2 teaspoons water and beat well (optional). Brush top of pie with egg wash.
Using a knife, score the phyllo into pieces or in a round dish across the pie repeatedly to make triangles. Sprinkle with sesame seeds.
Bake in preheated oven for about 45-50 minutes or until the phyllo is golden brown on top. Remove from oven and let stand for 5-10 minutes before serving.