Prasopita

The Greeks have so many variations of pitas; this recipe combines leeks with a classic Greek triple threat—yogurt, feta, and EVOO. Parsley, lemon, and mint add a freshness to the rich, creamy filling, and fennel adds extra depth to the pastry for an irresistibly moreish mouthful.

This prasopita recipe is part of a series of three Greek Easter recipes from Helena Moursellas. Helena is a bestselling cookbook author and chef who, alongside her twin sister Vikki is sharing her love for Greek food with the world. She blends culinary expertise with creativity and a deep appreciation for their Thessalonkian heritage to create delicious, accessible recipes.

“Prosopita has always been a favourite of mine,” says Helena, who makes finding the best one in the area the top of her list as soon as she touches down in Greece.

Despite looking complicated, the hidden joy of this pie is there is no method to the folding. Helena’s top tip: have confidence and work quickly!

So, relax into the freedom and let the pastry do the talking. Oh, and if you’re wondering what the vinegar does, it’s “all in the crunch.”

Here's the method:

Feeds 4-6.

Preheat the oven to 180°C.
Add the flour and fennel seeds to a large bowl and mix to combine, season with 1⁄2 teaspoon salt flakes.
Make a well in the centre and pour in the vinegar, half the oil and 100ml water.
Using your hands slowly bring the dough together to create a ball.
Remove from the bowl and knead on a lightly floured bench for 5 minutes until the dough is smooth and elastic.
Place the dough into a large oiled bowl and set aside.
Heat remaining oil in a frypan over medium heat, cook leeks for 8-10 minutes until softened. Remove from the heat and allow to cool slightly.
Add to a bowl, along with the feta, herbs, eggs, lemon zest.
Season with salt flakes and cracked pepper. Remove the dough from the bowl and roll into a 40cm round, 3mm thick.
Add the leek filling to the center of the dough, spreading it out evenly, leaving a 6cm gap from the edges.
Fold the edges up around the filling, pleating the dough. Brush with oil and place into the oven for 45-50 minutes or until the pastry is lightly golden.
Slice and serve with lemon wedge and extra herbs.

You may also like...

The olive oil squeeze bottle trend—and why we’re not following it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Squeeze bottles are everywhere. Walk into any independent food sho...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...

The ultimate Greek salad

This recipe is from our Cretan queen—Maria. We've sat around Maria's table in Crete many times learning her recipe for the perfect mix. Made for a sunshine moment, this dish is best enjoyed in the summer months when produce is at its best. Simple, quick, and oh so delicious, Greek salad is made (or broken!) by the freshness of the ingredients. This is a dish that really should be eaten in summer when tomatoes and cucumbers are in season. Maria opts for the addition of red wine vinegar for a...