Greek Leek Pie With Feta + Homemade Phyllo

5 from 1 vote

Greek Leek Pie With Feta + Homemade Phyllo

Greek Leek Pie with homemade phyllo and thick, creamy filling with feta cheese. This rustic pie is so crisp and delicious!

Prep Time45

Cook Time1 15

Course: Appetizer

Cuisine: Greek

Keyword: pie

Servings: pieces

Calories: 676kcal

Ingredients

For The Leek Pie Filling:

8 tablespoons olive oil
500 grams (5-6 cups) chopped leeks mostly the white part
3 tablespoons all-purpose flour
2 cups warm milk
1 large egg lightly beaten
150 grams (1 cup) Feta cheese crumbled
50 grams (¼ cup) grated Kefalotyri cheese or other hard cheese such as Romano, Pecorino, or Parmesan cheese
1 tablespoon chopped parsley
freshly ground pepper

For The Homemade Phyllo Dough:

400 grams (4 cups + 2 tbsp) all-purpose flour
4 tablespoons olive oil extra virgin
2 tablespoons red wine vinegar or other vinegar
½ tablespoon salt
200-220 ml lukewarm water
½ cup + 2 tbsp olive oil for brushing the phyllo +the pan
+ extra flour to roll the phyllo dough

Instructions

Prepare the phyllo dough:

In a mixing bowl combine flour and salt.
Add 4 tablespoons olive oil, 2 tablespoons vinegar, and the lukewarm water.
Knead the dough for 5-10 minutes until almost smooth (by hand or use a stand mixer with a hook attachment). The dough should feel moist and soft without leaving fragments on your hands.
Rest the dough. Dust the bottom of a mixing bowl with flour and place the round dough ball. Cover with plastic wrap and rest for 30 minutes at room temperature.

Prepare the filling:

Heat 6 tablespoons olive oil in a saute pan.
Add the leeks, season with salt, and cook over moderate heat until softened and golden in color. Remove from the heat. Add the 2 remaining tablespoons of olive oil.
Stir in the flour. Once fully combined pour in the milk. Transfer back to the heat.
Cook until creamy and thickened. Then remove from the heat and set aside to cool down a bit.
Mix in the feta and Kefalotyri cheese, parsley, and egg. Season with freshly ground pepper.

Make The Leek Pie:

Preheat oven to 200°C / 390°F.
Cut and divide the dough into 5 pieces. Shape each one into a round ball. Place on a floured surface and cover with a dampened tea towel so they won't air-dry.
Roll the phyllo. Flatten a dough ball into a round disk shape. Place it on a lightly floured working surface and dust it with flour on top as well. Roll the dough in all directions to keep its round shape.
Flip the dough and dust with flour the working surface and the top of the dough again. Repeat the process until you have a phyllo about 40 cm in diameter (it should be slightly bigger than the pan).
Grease a round 12-inch pan (30 cm) with plenty of olive oil and spread it evenly with a brush.
Add phyllo to the pan. Wrap the phyllo around your rolling pin and then unwrap over the pan (it should be hanging out on the sides, and it's okay if tears a bit). Brush phyllo with olive oil.
Make 2 more phyllo for the bottom. Brush each one with olive oil when you add them to the pan.
Add the filling and spread it evenly with a spoon.
Make 2 phyllo for the top of the pie. The top two phyllo should be big enough to fit inside the pan (hold the pan over the rolled phyllo to check it is the same size).
Trim the edges of the 3rd bottom phyllo leaving only the first 2 bottom phyllo edges. Overlap each one to create a pie edging on top. Brush well with olive oil in between so they cook properly and become crispy.
Divide the pie into 8 pieces by scaring the top phyllos with a knife. Don't cut all the way to the bottom.
Bake for about 1 hour until the phyllo looks golden brown and crunchy. Shake the pan to see if the pie is cooked at the bottom as well. It should move inside the pan when you shake it.
Cool the pie. Allow the pie to cool for at least 30 minutes or 1 hour before cutting and serving. To help it keep crisp place the pan on a cooling rack so it can cool properly at the bottom without softening. Also, run a knife through the cuts to help steam from within the filling to escape.
Serve and enjoy!
Keep leftovers in the fridge for up to 3-4 days.

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