Known as Prasopita, this delicious Greek pie makes an excellent side to roasted meats, or enjoy it as a vegetarian main dish. If you have any left, it tastes even better the second day.



8 filo sheets

5 leeks, thinly sliced

4 scallions, chopped

1 shallot

6 tablespoons D’Olivo Oregano Fused Olive Oil

2 tablespoons flour

1 cup milk

3/4 cup white wine

1/4 cup water

12 oz. crumbled feta

3 oz. grated gruyere cheese (or graviera from Crete)

1/4 bunch parsley, chopped

1/4 bunch dill, chopped

6 tablespoons D’Olivo Butter Infused Olive Oil (to grease the filo sheets)

1 egg yolk, beaten





In a Dutch oven, heat olive oil. Add leeks, shallot, and spring onions, and sauté over medium to high heat for 10 minutes, stirring regularly.

Add flour, stir well, and cook for 2 minutes.

Slowly add milk, white wine, and water, stirring constantly until boiling. Lower heat and cook for 3 minutes, stirring constantly.

Add salt, pepper, dill and parsley. Allow the mixture to cool and add the cheese.

Preheat oven to 410 F

Grease a rectangular pan. Gently brush 4 sheets of filo with D’Olivo Butter Olive Oil. Place them on bottom of pan. Place the filling on the sheets and fold the sides over.

Brush the remaining 4 sheets with D’Olivo Butter Olive Oil and lay gently on the stuffing. Using a sharp knife tip, pre-cut the sheets into squares. Brush lightly with egg yolk.

Bake for 20 minutes. Lower the temperature to 350 F, and cook for another 20 minutes. The top should be golden.

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