Leek pie (Prasopitta)

Leeks have been known and used for centuries in Greek cooking. In the Zagori, leeks are mostly used during the winter when few vegetables are available—and they then find their way into pies, soups and bean dishes as well as raw in salads. This leek pie is one of the most traditional ones of the area.

1.5 kg. leeks, washed and sliced into rings (part of the leek can be replaced by spinach)

2 t salt

3 eggs

250 g thick yogurt

4 T olive oil

500 g flour

200 g cornmeal

water

250 g feta, crumbled

pepper

butter

 

Preheat oven to 180-200 °C.

Mix the greens in a bowl with the salt.

In another bowl, beat 2 eggs and beat in the yogurt and olive oil, then stir in the flour and cornmeal to make a batter the thickness of yogurt, adding a bit of water if necessary.

Whisk the last egg and add to the vegetables, along with the crumbled feta and salt if needed.

Generously butter a large flat baking dish. Spread ¾ of the batter onto the bottom of the dish and divide the vegetable mixture over the batter. Add a couple of spoonfuls of water to the remaining batter and spread it as evenly as possible over the vegetables.

Bake the pie 45-60 minutes until browned and crisp.