I’ve always loved Greek pies like spanakopita (spinach and cheese), tiropita (cheese) and hortopita (wild weeds – see video below). Then I discovered this Greek leek and cheese pie, which might just be the most delicious of all. Prasopita is popular in Greece during Lent, when devout Orthodox Christians abstain from eating meat before Easter, but I’m happy to eat it year round. Graviera is a semi-hard Greek cheese modelled on Swiss gruyere, which is a good substitute if you can’t find it. Although fillo pastry is traditional, I prefer stringy kataifi for the extra crunch (see FAQ below for how to make prasopita with fillo). I love a glass of Tim Stock’s Les Fruits Peu de Peau with this pie, a textural sauvignon blanc from my favourite wine area, Basket Range in the Adelaide Hills.
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If using fillo pastry: lay 14 sheets of pastry on a flat, dry surface and cover with a clean tea towel. Brush the top sheet with butter and lay it, butter side up, into the buttered baking dish. Repeat with 11 more sheets, arranging them to line the base and sides of the dish with any excess hanging over the edge. Spoon the filling evenly into the pastry. Brush another sheet of pastry with butter, lay over the top of the filling and repeat with remaining sheet. Fold overhanging pastry from the sides over the top and brush with butter.