Monday's Greek Recipe: Prasopita me Kima - Leek Pie with Mince Meat

Not long ago, I posted the traditional Greek leek pie recipe which basically consists of leeks, feta cheese and onions. Here's a variation on the same theme - leek pie with mince meat for the meat lovers.

Ingredients

• 10 pastry (fyllo) sheets
• 6-7 leeks
• 4 eggs (beaten)
• 400 gr beef mince meat
• 1/4 cup of dry, white. wine
• 1 cup grated kefalotyri (or patmesan) cheese
• 1 cup feta cheese mashed with a fork
• 1/4 cup olive oil
• 1/4 cup breadcrumbs
• salt and pepper
• just a little nut meg

Directions

1. Cut the white part of the leeks in rings and boil them for about 6 minutes. Then drain.

2. Heat the olive oil in a large pan and sauté the mince meat for 5-6 minutes till golden brown.

3. Add the leeks and sauté for a further 6-7 minutes.

4. Add the wine and  simmer for about 10 minutes on low heat. Season with pepper and just a little salt since the cheeses are quite salty. Then add the nut meg.

5. When the filling is cold enough, add the eggs, the breadcrumbs and the cheeses and stir to mix.

6. Brush the bottom and sides of a pan with olive oil and line it with half the sheets of "fyllo" pastry brushing each one with some olive oil.

7. Spread the filling evenly and cover with the remaining sheets of "fyllo" pastry, brushing each one with some olive oil. With a sharp knife carve in pieces.

8. Bake the pie in a medium oven for about 45 minutes or till golden brown

Tip: Served piping hot with a side salad, this pie can make a great main course for lunch or dinner. Enjoy it with a glass of Chateau Lazarides.

Note: I used fresh anari or mizithra cheese instead of kefalotyri or parmesan. It's much healthier and just as tasty.

Photos by Anastasia Marou

Comments

[Karolina]

In northern Greece, prasopita is one of our most traditional pies. It's very much like your first recipe. For the filling we use feta cheese, kefalotyri, onions and fresh mint. But I must say that I like the idea of adding mince meat.

[Christina]

As you know, I love leeks, I boil them, I grill them, I fry them or I add them to a salad instead of onions. I tried the first recipe which turned out great...to such an extent that my mother wouldn't believe I made it!!! Sounds like adding some meat can make a difference.

[Lakis Ioannou]

Prasopita is not very common in Cyprus but judging from your recipe and photos, I think I'd love it. My favourite pies are halloumoti (halloumi cheese pie), spinach pie (with extra feta cheese!) and my mother's unique meat pie which she makes with lamb mince meat. We eat that as a snack, not as main course!

[Constantinos]

In Athens,leek pie isn't as popular as spinach pie for instance. But I once tried leek pie in Edessa and really loved it!

[Jean-Paul Bouvier]

En France, on aime beaucoup la tarte aux poireaux - une autre version, si tu veux, de notre fameuse quiche. Ceci dit, j'aurais aimé essayer la tarte aux poireaux à la grecque que tu proposes aujourd'hui.

[Andy]

May I ask for permission to add your leek pie to the menu of my restaurant? I think the Australians but also the Greeks living here will love it! I'll name it Anastasia's Leek Pie.

[Marilou Kyriacou]

Although I love cooking very much, I'm not good at baking pies! I find your recipe very clear and easy and I'll definitely give it a try.

[Anastasia]

Of course you have my permission to add my leek pie to your menu. Alkis loved it and so did our friends. Hope your guests will love it too. I'm honoured! Thank you, Andy!

[Anastasia]

Believe me, Marilou, it's very easy to make once you follow the directions. Hope you enjoy it!

[Laura]

Your leek pie looks so tempting, Anastasia. Thanks to your recipes, we're all beginning to love greek food in the family.

[Stefania]

I love the idea of adding mince meat to the leeks. Indeed, this can make a great summer meal - not just a snack. But personally, I'd add some fresh onions as well.