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Homemade pie with leek, cheese and smoked paprika

Prep Time15 mins
Cook Time1 hr
2 hrs 30 mins
Total Time3 hrs 45 mins
Cuisine: Greek
Keyword: pie
Servings: 1 pie


  • 34cm diameter round pan


  • 1 easy Greek phyllo, recipe here
  • 3 tbsp fine semolina
  • 600 gr leek, the white part
  • 60 gr fresh onions
  • 300 gr feta cheese
  • 2 eggs
  • 1 ½ tsp smoked paprika
  • 1 tsp salt
  • freshly ground pepper
  • 4 tbsp olive oil, extra virgin


  • Prepare the dough for Greek pie here and at the same time start making the filling.
  • Clean the leeks and onions from the dry pieces. Cut into thin slices.
  • Add the vegetables to a deep frying pan and add hot boiled water, enough to cover them.
  • Cook over medium heat for 5-10 minutes until the water evaporates. If the vegetables have softened and the water has not evaporated, strain them.
  • In a large bowl, add the vegetables and grate the feta cheese. Stir until well combined.
  • Then add the eggs, smoked paprika, salt and freshly ground pepper. Stir well and set aside.
  • Grease a baking pan (I have used a round pan of 34cm diameter). Set aside.
  • Roll out the bottom phyllo of the pie just a little larger than the size of the pan, so that we can make edges of the pie.
  • Spread fine semolina on the pie and then filling. The semolina will absorb the extra moisture of the filling.
  • Gently transfer the top phyllo of the pie over the filling and turn the edges of the bottom phyllo, inward and downward to form the edges.
  • Cut the top of the pie with a sharp knife and drizzle with the olive oil. Gently brush the entire surface with the olive oil.
  • Bake at the oven’s lower rack, at 200 °C (preheated) for 45-60 minutes or until the top is golden-brown.
  • When ready, remove from oven and place your pie on a cooling rack. This will make your bottom of your pita crispier.