Prasopita/Leek and Onion Pie/πρασοπιτα
Serves 2 (could easily double or triple this to make a large pie rather than individual as pictured)
3 large leeks
2 medium onions, thinly sliced
2 tbsp white or apple cider vinegar
1 1/4 c all purpose flour*
2 tbsp raki*
2 tbsp olive oil*, plus more for cooking
2 tsp dried oregano
1 tbsp sesame seeds
*See the phyllo dough recipe. If you do not want to make your own phyllo you can use store-bought but in that case I would shape the pie in a rectangular shape (like the Spanakopita recipe), as store bought may be too brittle to shape as pictured below.
- Rinse the leeks and disgard the roughest part of the top. Roughly chop into < 1 inch pieces and place in a large bowl. Pour the vinegar on top and add water until the leeks are covered. Wash the leeks in the bowl and let sit for a few minutes. This will help any dirt lodged in the leeks to settle to the bottom.
- Meanwhile, heat a large skillet or pan on high heat. Once heated, add a generous dash of olive oil, salt and pepper, and the onions. Lower to medium high and sautee for about 5 minutes. In the meantime come back to the leeks and rinse them off in a colander. When the onions are ready, add the leeks, another small dash of olive oil, salt and pepper, and combine. Cook until everything is tender and no moisture is left. Add another dash of olive oil as needed.
- While the onions and leeks are cooking, prepare your phyllo dough using the above measurements as a guide.
- When the leeks and onions are done, turn off the heat and let them cool to room temperature while your dough rests. Add the oregano and most of the sesame seeds to the onions and leeks, reserving some sesame seeds to top the pies once they are shaped.
- When the dough and filling are ready, preheat the oven to 350 F/180 C. If you are making two small pies as shown, cut the dough in half (keeping the unused half in plastic wrap). Roll out the first half into a large rectangular-ish shape, about 9 x 18 inches (total guestimate, but it’s around there. Go free form). When rolled out, place half of the filling in a line down the center of the dough. Fold one side over and roll together kind of like a jelly roll. Fold in half and then twist one side over the other and repeat (as pictured below). Repeat for second pie.
- Place the rolled pies on a parchment lined baking sheet. Brush with olive oil and top with remaining sesame seeds. Bake until browned, ~ 20 minutes. I like to turn to broil for the last few minutes to make a nice browning but it depends on the strength of your oven.