Chicken Prassopita: Greek Leek Pie with Feta & Chicken

Golden, crispy, and bursting with flavor, this Chicken Prassopita combines leeks, chicken, and feta cheese in a rustic homemade phyllo pie—perfect as a winter meal, but also as a snack or quick lunch

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In Greece, pies are a cornerstone of home cooking, and Chicken Prassopita is a winter favorite. This leek pie with chicken and feta takes the classic prassopita—a simple leek and feta combination—and transforms it into a succulent and more filling dish with some chicken.

Winter is the ideal time to make this pie because leeks are tender and full of flavor. This recipe uses homemade-style phyllo pastry brushed with extra virgin olive oil for a better crust that contrast with the soft, savory filling.

Simple, inexpensive, and utterly satisfying, this pie captures the essence of Greek comfort food, making it perfect for family dinners, gatherings, or a night at home.

How I Make It

I start by preparing the leeks and green onions, letting them release their natural juices and flavor. I cut them into small slices, put them together inside a colander, wash them well as I massage them with my hands to soften their structure.

Then, I add salt, pepper, the nutmeg, and the sugar and leave them to rest while I prepare the rest of the ingredients for the pie.

Meanwhile, I cut the chicken into small bites and sautée it with a touch of olive oil, salt, and pepper, until lightly colored. I add half of the green part of the green onions to the chicken for extra aroma once I’ve turned of the heat.

Once the chicken has cooled down, I crumble the feta and add the drained leek and onion mixture to the chicken. I fold in the crumbled feta and fresh herbs (parsley and a little dill), creating a filling that’s savory, aromatic, and perfectly balanced.

I line a baking tray with some baking paper, add some oil with a brush, and start layering the first 5 phyllo sheets, always brushing with olive oil as I add them.

Then I fold in the filling, and cover again with the rest of the phyllo, always brushing with olive oil. I cover the pie with aluminum foil and bake it for 30 minutes, then I remove the foil and let it get a nice color in the oven for another 20 minutes.

The result is a rustic pie truly flavorful when it has so little seasoning and so few ingredients!

Chicken Prassopita – Leek Pie with Feta & Chicken

My Cretan Recipe

Crispy phyllo pie with tender leeks, chicken, feta, and fresh herbs.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Pie

Cuisine Greek

Servings 6 to 8 portions

Calories 360 kcal

Ingredients

  

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For the pastry

• 10 phyllo pastry sheets (5 + 5)
• 20 ml olive oil (to brush the layers)

For the filling

• 1 chicken breast (about 250 g) cut into small pieces
• 700 grams leeks white part only, finely chopped
• 250 grams 250 g green onions white part finely chopped, a few green parts chopped separately
• 250 grams feta cheese crumbled
• Fresh parsley, chopped
• Fresh dill, chopped
• Olive oil for cooking
• Salt and pepper to taste
• ¼ tsp nutmeg
• 1 tbsp sugar

Instructions

 

• Place the chopped leeks and white part of the green onions in a colander. Wash thoroughly, then season with salt, pepper, sugar, and nutmeg. Let them sit to release their natural liquids.
• In a small pan, heat a little olive oil. Cook the chicken pieces with salt and pepper until they start to get color. Turn off the heat, add the green part of the green onions, and let cool.
• Drain the leeks and onions well. Combine with the cooked chicken, crumbled feta, parsley, and dill. Set aside.
• Preheat the oven to 200°C (392°F). Brush a baking tray with olive oil and place a sheet of parchment paper on it.
• Lay out 5 phyllo sheets, brushing each generously with olive oil. Spread the filling evenly over the phyllo.
• Cover with the remaining 5 phyllo sheets, brushing each layer with olive oil. Fold and seal the edges neatly.
• Using a sharp knife, score the top into portions. Cover with aluminum foil and bake for 40 minutes.
• Remove the foil and bake for another 20 minutes until the top is golden and crisp.
• Allow to cool slightly before serving.

Nutrition

Calories: 360kcal

Keyword chicken, feta, leek, phyllo

Tried this recipe?Let us know how it was!

Note: Traditional Prassopita is made without chicken, focusing solely on the natural sweetness of leeks and the creaminess of feta. Adding chicken creates a heartier pie while keeping the classic flavors intact.

This Chicken Prassopita is a true winter comfort food. Its simple, inexpensive ingredients make it accessible, while the homemade-style phyllo makes it into a dish worthy of family tables and special occasions.

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Greek Leek Pie: Prassopita with Chicken and Feta

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!