Leek, potato, and olive pie (Prassopita) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

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    See recipe for variations.

  • wcassity on October 27, 2021

    Delicious. Tasted rich, even though no meat. I used olive tapenade and threw in some feta.

  • Delys77 on March 28, 2012

    Pg. 97 This is a scrumptious little pie. I am a big fan of the combination of leeks and potatoes, and the addition of a bit of chopped kalamatas adds a great depth of salty nuance to this dish. She does have you layer a few sheets of filo in the middle, but I personally found that this didnt' do anything fo the pie, and added unecessary steps. I would go with the suggested variation of layering the bottom and top with 5-6 layers of filo, and leave it at that. I had a piece reheated in the oven and it kept very well overnight. Would definitely make again.

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