Leek, Kale and Asparagus Pie aka Greek Prasopita


  Ingredients List:

  • Bunch of asparagus
  • 2 leeks
  • 4 green onions
  • 4 cups chopped kale
  • Bunch of dill
  • Bunch of mint
  • Bunch of parsley
  • 1 heaping tbsp. flour
  • 2 cups milk
  • 1/8 tsp. nutmeg
  • 10 phyllo sheets
  • 50g kefalograviera cheese
  • 200g feta cheese
  • 1/2 cup Greek extra virgin olive oil
  • Salt & pepper to taste


  1. Preheat oven to 375*f/180*c
  2. Chop asparagus, leeks and green onions into 1/4" pieces
  3. In a sauce pan, sauté the first 4 ingredients in 4 tbsp. olive oil
  4. Chop fresh mint, dill and parsley and add to pan
  5. Once veggies have sautéed for about 5-6 minutes, add flour, stir well and continue to cook 3 more minutes
  6. Slowly add milk stirring frequently
  7. Once mixture starts thickening, add the nutmeg and stir well
  8. In 9"x13" pan, drizzle bottom with 2 tbsp. olive oil and lay 1st phyllo sheet in pan (see video)
  9. Repeat for remaining bottom phyllo sheets
  10. Pour pita mixture into pan and spread evenly
  11. Crumble feta over veggie filling and then sprinkle with grated kefalograviera 
  12. Just like the bottom phyllo layers, repeat for the top (see video)
  13. Trim extra overhanging phyllo from the sides and turn into pan (see video)
  14. Bake for 45-55 minutes at 375*f 


Notes & Tips:
  • Allow to cool for at least 20-30 minutes before cutting
  • Serve with a side salad
  • Makes 6-8 servings
  • Can be enjoyed hot or cold (better than cold pizza!)