Leek pie (Prasopita) with homemade pastry
A truly favorite pie presented by Grandpa Tassos
Sift the flour into a bowl and add the salt, vinegar, oil and water and mix
Knead for 5 minutes
Put some oil in the bowl and put the dough back in. Cover and let it rest for 30 minutes.
Sprinkle the starch on the counter, divide into 8 equal parts and open the layers to the size of a plate.
Cover the layers and leave them in the fridge for 2 hours.
Cut the leek into thin slices, finely chop the onion, spring onion and dill and crumble the feta.
In boiling water with a little salt add the leeks and boil them to soften a little.
Saute the onions in a little oil and add the leeks.
Once cool, add all the remaining ingredients and mix.
Spread the layers to the dimensions that fit the baking tray
Fill, carve and bake at 180 degrees on the low shelf heaters for about 80 minutes.
For puff pastry (A recipe of Katerina here)
500 g all-purpose flour
250 ml of water
20 ml of olive oil
25 ml of vinegar
5 g salt (1 teaspoon)
For the filling:
700 g leeks thinly sliced
3 spring onions cut
1 onion thinly sliced
2 tbsp corn flour
2 tbsp chopped dill
300 g feta cheese crumbled
Olive oil for braising
100 g butter
70 ml of olive oil
For rolling out dough
100 g cornstarch