Episode 11 Prasopita

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Fernleaf Dill Olive Oil

Sunshine Coast Olive Oil Co. Butter Olive Oil



1.5 Kg Leeks (5 or 6)

1 Tbs Fernleaf Dill Olive Oil

1 White Onion

½ C Chopped Green Onion

1 Big Handful Dill

1 Big Handful Mint

1 Tbs + 2 Tsp Salt

1 Tsp Pepper

1 Tsp dry mint

1 Tsp Dry dill

Juice from 1 Lemon

1 ¾ C Feta (or Goat Cheese)

1 Pkg Phyllo (Puff Pastry)

1 Tbs Butter Olive Oil + 1 Tsp

1 Egg Yolk

1 Tbs Sesame Seeds



Chop your leeks, then boil for 5 minutes. Remove leeks from water and set aside. In a pan, heat 1 tbs Fernleaf dill Olive oil, add white onion and green onion, cook for 1 minute, and then add leeks. Season with 1 Tbs salt, pepper, dry mind and dry dill. Finely chop dill and mint, then add to leeks. Add lemon juice and cook for 5 minutes. Finish the filling by adding feta and 2 tsp of salt. In a baking pan, add 1 tbs of Butter olive oil and brush pan. Put in 1 piece of phyllo, then add leek filling. Top with second piece of phyllo, tuck in the edges. Score the pastry. Mix egg yolk and 1 tsp Butter olive oil to make an egg wash, brush on top of pastry. Top with sesame seeds. Bake in the oven at 400 for 45 minutes or until the top is browned. Remove from oven, cool and serve.