The Olive and the Caper: Adventures in Greek Cooking
Leek, Potato, and Olive Pie (Prassopita)
Page 97
Cuisine: Greek | Course Type: Other
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Recipe Reviews
Having both leeks and potatoes needing to be used up, I made a half recipe of this.
- I was a bit worried that the instructions called for the assembled tart should be cooked 1-1/2 hours at 375F, until the top and edges are golden and crisp. This seemed way too long to me. I found this recipe many places on the web, with several reviews, but no one mentioned a time problem. I checked mine after 30 minutes, and the top was already golden. I laid a piece of aluminum foil over the top to slow further browning. I took the tart out of the oven after an hour total and it was fine.
- For my half recipe, I used two sheets of filo, folded in half, for the top and for the bottom. In the middle, I put a single sheet folded in half, although I suppose I should have put two there also. On the other hand, I don't think having a layer of filo in the middle of the filling adds anything to the dish, and wouldn't do this again. Four layers of filo, top and bottom, were sufficient, nice and crispy and holding the tart together well.
- The filling was quite good. I used kalamatas, but I think I might try some good green olives (as suggested) next time. The color contrast offered by the black olives wasn't all that exciting. I suspect the astringency of the green would be a nice addition.
Altogether we liked this dish. I cut my half tart into four parts, but I'm sure six would have done fine as an appetizer or as finger food.
(edited 14th September 2015) (0) comment (1) useful
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