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Prassopita (Greek Potato and Leek Pie)

Prassopita (Greek Potato and Leek Pie)

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Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

Prassopita (Greek Potato and Leek Pie)
3 tablespoon Olive oil
4 each Cleaned, chopped leek whites and greens
3/4 lb Idaho Potatoes, scrubbed, peeled and grated
1 each Egg
2 tablespoon Milk
2 tablespoon Fresh dill, chopped
1/4 teaspoon Black pepper, freshly ground
8 each Phyllo dough pastry, 1 sheet, thawed
1 cup Feta cheese, crumbled
1/4 cup Kalamata olives, pitted and coarsely chopped

directions:

Phyllo dough, also spelled filo and fillo, is renowned for its use in Greek, Turkish, and Bulgarian cuisines. Most commonly known as the delicately layered pastry in spanokopita (Greek spinach pie) and baklava, tissue-thin phyllo is made of flour, water, an acidic ingredient such as lemon juice or vinegar, and a trace amount of oil. On its own, phyllo is low in fat, but traditionally the layers of pastry are brushed with copious amounts of butter or oil. Phyllo, which comes frozen, is thin and delicate, but even if a sheet tears or doubles up while you're constructing, it won't be noticeable in the final product. This tasty vegetarian entree also works well as a side dish. May be frozen.
Notes: 4 leeks equal approximately 4 cups. You may substitute 2 tsp. dried dill for 2 Tbsp of fresh. You can use Greek green olives in place of the kalamata olives or use a combination of both.
1. Preheat oven to 3750F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. Heat 2 tsp. oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool, about 10 minutes. Put potatoes, egg, and milk in a large bowl and mix to combine, then stir in dill and pepper.
3. Place remaining 2 Tbsp. plus 1 tsp. olive oil in a small cup or bowl. Remove phyllo from fridge, take sheets out of box, and unroll so theyre flat. Cover with a sheet of plastic wrap, and then a clean, damp dishtowel.
4. Place a sheet of phyllo on bottom of baking pan. Using your fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
5. Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with remaining potato mixture and sprinkle with remaining feta and olives. Top with 1 sheet phyllo and, using your fingers, lightly dot phyllo with olive oil. Continue until you have 4 layers. Oil the last sheet too, using up any remaining oil.
6. Bake at 375F until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 F for 15 to 18 minutes.
Source: Hannaford fresh Magazine, May - June 2009

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Quantity Ingredients  
3 tablespoon Olive oil  
4 each Cleaned, chopped leek whites and greens  
3/4 lb Idaho Potatoes, scrubbed, peeled and grated  
1 each Egg  
2 tablespoon Milk  
2 tablespoon Fresh dill, chopped  
1/4 teaspoon Black pepper, freshly ground  
8 each Phyllo dough pastry, 1 sheet, thawed  
1 cup Feta cheese, crumbled  
1/4 cup Kalamata olives, pitted and coarsely chopp  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 195 kcal (9%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 11 g (55%)
Cholesterol 45 mg (15%)
Sodium 326 mg (13%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 5 g (20%)
Protein 11 g (18%)
Vitamins
Vitamin A 873 IU (17%)
Vitamin C 9 mg (15%)
Minerals
Calcium 136 mg (2%)
Iron 9 mg (15%)
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