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Making Prassopita Like in Greece

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nadellii

nadellii

Active member
I just came back from Greece and I noticed that there are a lot of different types of pitas to eat. Prassopita was one of my favorite and I am having trouble finding a recipe to make. The version I had was in Athens, and it was a handheld sort of pie with a very thick phyllo - maybe it was homemade.

Most recipes I see are in a pan, like a 9 x 13 pan.

Typical ingredients include leeks, onions, feta cheese, egg.

Does this look about right for ingredients?
 
That sounds about right, but the phyllo in Greece is completely different than what we have in the USA. For some reason we all use phyllo that is only used for syropiasta (syrup-type desserts. e.g., baklava, or kataifi) in Greece.

Usually, we eat pites with our hands, and 99% of the time, the pites you get at a bakery are meant to be eaten with your hands.
 
I also add a block of cream cheese
Adds creaminess and moisture
 
ellinasgolfer0320 said:
That sounds about right, but the phyllo in Greece is completely different than what we have in the USA. For some reason we all use phyllo that is only used for syropiasta (syrup-type desserts. e.g., baklava, or kataifi) in Greece.

Usually, we eat pites with our hands, and 99% of the time, the pites you get at a bakery are meant to be eaten with your hands.
Click to expand...
I find this interesting! What kind of phyllo do they use in Greece for savory dishes?
 
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