Olive and Leek Prassopitta


  • 1/3 cup olive oil
  • 2 leeks, chopped (white and tender green part only)
  • 1 (6 oz.) can California Black Ripe Olives
  • 4 ounces feta cheese, crumbled
  • 1 egg, beaten
  • 1/4 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon nutmeg, ground
  • 1/8 teaspoon black pepper, ground
  • 10 sheets Phyllo pastry, 14-inch by 18-inch


Heat 1 tablespoon of oil in a medium sized saucepan. Stir in leeks, cover and cook over low heat for 5-6 minutes. Remove from heat and cool to room temperature. Add California Ripe Olives, feta, egg, parsley, dill and lemon juice to cooked leeks. Season mixture with salt, nutmeg and pepper and set aside. Cut phyllo pastry in half lengthwise to make 20 (14-inch by 9-inch) rectangular sheets. Brush the bottom and sides of a 9-inch by 11-inch baking pan with olive oil. Place a sheet of phyllo pastry on top. Brush with olive oil and repeat until ten layers are assembled. Spoon leek mixture over pastry crust. Place remaining phyllo sheets on top, brushing oil between each sheet. Trim excess phyllo around edges of baking dish and score top with approximately six evenly spaced incisions to vent while baking. Bake in a 375•F oven for 35-40 minutes. Set aside for 10 minutes to cool, then cut into serving portions. Serve warm or cool.