Prasopita | Greek pie with leek | Phyllo pastry leek pie | Pie with phyllo and leek | Greek leek pie
Prasopita. Greek pie with leek. Filo pastry leek pie. Pie with phyllo and leek. Greek leek pie.
Recipe
2 pounds coarsely chopped leeks, white and light green parts only
6 ounces (12 tablespoons) butter
2 tablespoons finely chopped fresh parsley (or any herbs or spices to your liking)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
3/4 cup milk
1/2 pound feta cheese, cut into small cubes
1 pound phyllo sheets, about 18 sheets, at room temperature.
Preheat oven to 350 F (175 C).
Bake 40 to 55 minutes or until nicely golden.
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Rustic Chicken, Leek & Bacon Pie Recipe - Woolworths Fresh Ideas
This family chicken pie recipe is a classic winter meal - Stir in English mustard for extra warmth!
Get recipe & shop ingredients online:
Heat a pan, cook coated chicken. Sauté bacon and leek until soft, add stock, water and chicken, simmer for 10 minutes. Stir in peas and sour cream. Pour mixture into a large oven-proof dish. Top with pastry, bake at 200C for 30 minutes.
Prep mins: 15
Cook mins: 50
Serves: 8
Ingredients:
½ cup Homebrand cornflour
1.5kg Macro free range chicken thigh fillets, cut into 3cm pieces
¼ cup Woolworths Select Spanish classic olive oil
350g Woolworths Select rindless shortcut bacon, cut into large dice
4 leeks, trimmed halved lengthways and cut into 1cm-thick slices
3 fresh rosemary sprigs, leaves picked and chopped
500ml Woolworths Gold liquid chicken stock
½ cup water
2 cups Woolworths Select frozen peas
4 tablespoons Woolworths sour cream
2 sheets Homebrand puff pastry
1 Woolworths Select free range egg, lightly beaten
Method:
1. Pre heat oven to 200C. Place flour in a large rectangular dish. Season. Add chicken, toss to coat. Heat 2 tablespoons of oil in a large casserole pan over high heat. Cook chicken, in batches, until golden, transfer to a plate. Add remaining oil, bacon, leek and rosemary to same pan. Cook, stirring for about 5 minutes or until leek is soft. Add stock, water and chicken to pan. Bring to the boil and simmer, covered, stirring occasionally, for 10 minutes or until chicken is cooked. Stir in the peas and sour cream. Season.
2. Add chicken filling to a large oven-proof dish (28cm). Cut one piece of pastry into strips and lay them over the edges of baking dish, then brush with egg mix. Roll out remaining pastry sheet, between 2 sheets of baking paper, to a rectangle 1cm wider and longer than your dish Lay the rolled out pastry over the chicken mix and pinch the edges of the pastry together to ensure your mix will not spill over. Brush pastry with egg.
3. Bake for 30 minutes or until pastry is golden and crisp.
Tip1: Stir in some English mustard with the chicken before coating in the flour, for added flavor and heat.
Tip2: Add 1 cup of chopped vegetables or a handful of kale or spinach leaves when adding the stock.
Tip3: You can save time by making the filling the night before and storing in fridge overnight. It will take longer in the oven to heat through add another 15 minutes to cook time.
Tools you may need:
• Large casserole pan
• Large oven-proof dish
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
Watch more great Fresh Ideas recipe videos in the Fresh Ideas video playlist:
Shop all the ingredients from this recipe and more on Woolworths' website :
How to make chicken and leek pie - a spring recipe from the National Trust
Top National Trust chef Clive Goudercourt shows how to make a tasty classic chicken and leek pie, as served in National Trust restaurants across the country, using seasonal spring ingredients.
For a full spring menu try combining this recipe with a starter of spring vegetable soup and a rhubarb cheesecake traybake for dessert.
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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For more nutrition info, click here:
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Kali Orexi’s Prasopita - Greek Leek and Feta Pie Recipe
Prasopita (Leek Pie with Home-Made Fillo Pastry) has everything - crispy, crunchy fillo; sweet and juicy leeks; creamy-feta salt bursts... it is an eating sensation!
This video gives you step-by-step instructions on how to make this delicious pita, including how to roll your own fillo pastry. Rolling your own fillo pastry is a skill that can be developed with patience, perseverance and time. Your first two or three sheets of fillo may be a little holy and odd shaped, but before you know it, you will understand how much pressure you need to apply to the fillo to stretch it out, and when it needs to be dusted with extra flour because it's getting too tacky to work with. Layer by layer your pita will come to life, and the joy and satisfaction you will experience when you sit down with friends and family to share the fruits of your labour, will be enormous.
The day Lucia filmed me making the prasopita, my youngest was at home, and without discussion or warning, she joined me in the kitchen and had a go at making fillo. I hope you will be as curious and courageous as her and have a go too!
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