Greek Prassopita (Leek and Feta Phyllo Pie)

This traditional Greek prassopita is a savory leek and feta pie wrapped in crisp, flaky phyllo. Sweet leeks are gently cooked until tender, then mixed with tangy feta, fresh herbs, and eggs before being layered into buttery phyllo. It’s a classic Greek dish that’s perfect for holidays, brunch, or easy hosting, and it can be assembled ahead of time and frozen for later.

Prassopita is a very underrated pie that you don’t hear about often. I know some of you have seen leeks at the supermarket, they look like giant scallions, and don’t know what to do with them because you’ve never cooked with them. This is the perfect recipe to get familiar with leeks, since prassopita has lots of them, and it’s super easy to put together. The leeks cook down with the herbs, so they’re nice and sweet and blend so well with the feta. The extra crispy phyllo is the perfect chef’s kiss that pulls it all together, and I can’t wait for you to try it.

Why will everyone love prassopita?

Crispy, crackly, buttery layers of phyllo.

Fresh herby filling with Sweet, tender leeks.

What are the Ingredients for the Greek Prassopita filling?

Leeks – The star of the pie; when cooked gently, they become sweet, soft, and aromatic. The dark leaves are fibrous, so be sure to use the white, yellow, and light green parts of the leeks. After you slice them, swirl them in a bowl of cold water to release any dirt in the layers. Scoop them off the top of the water to avoid the dirt that’s been released. I put them in a salad spinner to get them as dry as possible.

Scallions – Thinly slice them all the way down to the white parts to add mild onion flavor and freshness.

Olive oil – Used to soften the leeks and add richness without heaviness.

Salt and freshly ground black pepper – Seasons the filling and balances the sweetness of the leeks.

Feta cheese – Brings saltiness and tang; use a good-quality Greek feta for the best flavor. My favorite is this sheep’s milk feta.

Eggs – This binds the filling so it slices cleanly once the prassopita is baked and set.

Fresh mint – Adds brightness and a subtle cooling note. You can use fresh or dried, whichever you have on hand.

Dried dill – A classic bright, fresh Greek herb that pairs beautifully with leeks and feta. You can use fresh or dried here as well.

What do I need to build the phyllo layers?

Phyllo pastry – Creates crisp, flaky layers that contrast the soft filling. Phyllo comes in different thicknesses. #4 phyllo is traditional, but any thickness works — thinner phyllo gives more layers, thicker phyllo creates a heartier bite. Let the phyllo thaw in the fridge overnight and set it on the counter at least an hour before using so it’s easy to work with. Keep it covered with a damp towel while building your prassopita so the phyllo doesn’t dry out.

Butter – Brushed between layers for richness, golden color, and maximum crispiness. You can use salted or unsalted since this is a savory dish.

Breadcrumbs – Absorbs any excess moisture the leeks release while baking and keeps the bottom crust crisp. This is optional, and you can leave it out, but I recommend it since prassopita tends to get soggy without it.

Sesame seeds – Sprinkle on top for a nutty flavor and a traditional Greek finish.

Make-Ahead Hosting Tip: Prassopita is an excellent make-ahead dish for hosting. You can fully assemble the pie, cover it tightly, and freeze it unbaked for up to two months. When ready to bake, place it straight from the freezer into a preheated oven, adding about 15 to 20 extra minutes to the baking time. This makes it perfect for holidays or gatherings when you want to prepare ahead and serve something that feels freshly made.

Combine the sliced leeks, olive oil, and a pinch of salt in a large pot. Cook over medium-high heat for about 10 minutes, stirring often, until the leeks soften and release their moisture. Add the scallions and continue cooking for 3–5 minutes, until fragrant. Remove from heat and allow the mixture to cool slightly.

Step 2: Make the Greek prassopita filling

Transfer the cooled leek mixture to a large bowl. Crumble in the feta, mix gently, and season with salt and black pepper. Fold in the beaten eggs, mint, and dried dill until evenly combined.

Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan and sprinkle the breadcrumbs evenly over the bottom. Unwrap the phyllo and divide it into two stacks — one for the base and one for the top. Using slightly more phyllo on the bottom helps support the filling.

Brush the pan with melted butter or olive oil. Place 2–4 sheets of phyllo into the pan so half hangs over the edge at the 12 o’clock position. Brush lightly with butter. Repeat this process at the 3 o’clock and 9 o’clock positions, brushing each layer as you go. Add another 2 to 4 sheets flat across the bottom of the pan and brush again.

Spread the filling evenly over the phyllo. Fold the overhanging sheets over the filling to enclose it. Layer the remaining phyllo sheets on top, brushing each with butter and tucking the edges neatly around the sides of the pan.

Score the pie into 12 equal pieces with a sharp knife. Drizzle any remaining butter over the top and sprinkle with sesame seeds. Bake for 1 hour, or until deeply golden and bubbling. Some ovens may need up to 1 hour and 15 minutes.

Allow the prassopita to rest for 20–30 minutes before slicing and serving so it sets properly. Serve warm or at room temperature with a simple salad, olives, or yogurt on the side. I like to cut it into 12 pieces, but you can cut them as big or as small as you like.

Can I make Greek prassopita ahead of time?

Yes! This pie can be assembled ahead of time and frozen unbaked. Bake straight from frozen, adding 10–15 minutes to the cooking time.