This delicious pie from Greece—called pastel de prasa in Ladino—was often served by Sephardic Jews for the Sabbath, as it can be served hot, warm, or at room temperature.
Sephardic Leek and Feta Cheese Pie
February 16, 2024
Ingredients
For the filling
- 3large leeks (about 1 lb.), including the dark green tops
- 3tbsp extra virgin olive oil
- 1bunch green onions, trimmed and thinly sliced
- 1cup feta cheese, mashed with a fork
- ½cup freshly grated parmesan or kefalotyri cheese
- 2eggs, lightly beaten
- 2tablespoons finely chopped fresh mint leaves
- Salt
- Freshly ground black pepper
For the Pie
- 7 or 8large sheets fresh or thawed filo pastry
- extra virgin olive oil
- 3tbsp sesame seeds
Yield: Serves 4
Preparation
To make the Sephardic Leek and Feta Cheese Pie
- Step 1
To make the filling, trim the ends of the leeks and cut in half lengthwise. Wash carefully and remove any grit that collects between the leaves. Cut into 1-inch lengths.
- Step 2
Heat the olive oil in a large saucepan and add the leeks and green onions. Cook over a gentle heat for 10 to 15 minutes or until the leeks are tender and starting to turn golden. Remove from the heat and set aside to cool slightly.
- Step 3
Place the feta cheese, grated cheese, eggs, and mint in a mixing bowl and blend well. Add the leeks and green onions and season with salt and black pepper.
- Step 4
Place a sheet of filo pastry over the bottom and sides of a well-oiled 9-inch springform cake tin and brush lightly with olive oil. Repeat with two more sheets of filo pastry. Spread the filling over the top, then fold the edges of the filo pastry over the filling. Place another sheet of filo pastry over the top and brush lightly with olive oil. Repeat until all the pastry is used up. Tuck in the edges to seal in the filling, then sprinkle the sesame seeds over the top. Bake in a preheated 350-degree oven for 40-45 minutes or until the top is crisp and golden. Serve hot, warm, or at room temperature.