A Very Somerset Prasopita - Creating a Somerset Twist on Traditional Greek Prasopita with Seasonal Vegetables

Discovering new ways to celebrate local produce often leads to exciting culinary meetings of fellow minded foodies. Recently, a visit to The Mump Garden and Farm Shop, nestled at the foot of Somerset’s historic Burrow Mump, sparked just such a meeting. This eco-conscious farm shop, known for its seasonal organic vegetables grown using no-dig cultivation, offered a box of beautiful fresh vegetables. Spying the leeks, courgettes and pepper, nestled between the array of other veg, along with discovering a block of White Lake Fetish, a barrel-aged Mediterranean-style sheep’s cheese in the fridge, the ingredients immediately inspired a unique take on a classic Greek dish: Prasopita, or leek and feta pie.

This post explores how to create a Somerset-inspired Prasopita that highlights the freshness of local vegetables and the rich flavours of artisan cheese, wrapped in crispy filo pastry. Whether you’re a fan of Greek cuisine or simply looking for a new way to enjoy seasonal vegetables, this recipe offers a delicious and satisfying option.

The Inspiration Behind the Somerset Prasopita

The Mump Garden and Farm Shop is more than just a place to buy vegetables. It’s a hub for sustainable farming and a showcase for small-scale Somerset producers. The no-dig cultivation method they use helps preserve soil health and encourages biodiversity, resulting in vegetables that are vibrant and full of flavour.

When handed a box of fresh produce without hesitation, the challenge was clear: create a dish that lets these vegetables shine. Leeks are the traditional star of Prasopita, but adding courgettes and peppers brings a fresh twist. The creamy, tangy White Lake Fetish, a creamy, tangy barrel aged Mediterranean style sheep's cheese, complements the vegetables perfectly, while the crisp filo pastry adds texture and elegance.

Ingredients for the Somerset Prasopita

Here’s what you’ll need to make this seasonal vegetable and feta pie:

Ingredients

• 2 large leeks, sliced into rings

• 1 onion, chopped

• 1 courgette, finely diced

• 1 bell pepper, finely diced

• 2 tablespoons olive oil

• 90g butter

• 3 cloves garlic, finely minced

• 200g cream cheese

• 1 teaspoon sea salt

• 1 bunch fresh dill

• Zest of a lemon

• 4 eggs

• 400g feta cheese (White Lake Fetish recommended)

• 10g breadcrumbs

• 500g filo pastry sheets

• 100g olive oil (for brushing the phyllo)

  
  

Method

Preheat the oven to 180C (160C Fan)

Start by heating the olive oil and butter in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Next, add the sliced leeks, courgette, and bell pepper. Cook gently until the vegetables are tender but still hold their shape. This slow cooking helps develop the natural sweetness of the leeks and peppers.

Once the vegetables have cooled completely, mix them with the cream cheese, crumbled feta, eggs, sea salt, lemon zest and chopped dill. The dill adds a fresh, herbaceous note that balances the richness of the cheeses and the earthiness of the vegetables. Finally, stir in the breadcrumbs to help bind the filling.

Assembling the Prasopita

Brush a baking dish with olive oil and dust with the bread crumbs.

Lay a sheet of filo and brush the sheet lightly with olive oil. Continue layering half the amount of filo sheets, brushing each sheet lightly with oil. Using a slotted spoon to allow most of the liquid in the vegetable mix to drain away and spoon the vegetable and cheese filling evenly over the filo.

Cover the filling with the remaining filo sheets, again brushing each sheet with olive oil. Tuck in the edges to seal the pie. Before baking, score the top layer of phyllo into squares or diamonds.

Baking and Serving Tips

Bake the pie in a preheated oven at 180°C (350°F) for about 60 minutes, or until the filo is golden and crisp. Let the pie cool for 15 minutes before slicing to allow the filling to set.

Serve the Somerset Prasopita warm or at room temperature. It pairs beautifully with a simple green salad and a glass of something cold. This dish works well as a main course for lunch or dinner, or as a shareable appetiser at gatherings.

Why This Recipe Works

This Somerset twist on Prasopita celebrates local, seasonal ingredients while respecting the traditional Greek roots of the dish. The no-dig farm vegetables bring freshness and texture, while the barrel-aged White Lake Feta adds depth and complexity. Using filo pastry keeps the pie light and crispy, balancing the creamy filling.

The addition of courgettes and peppers might seem unusual for a Prasopita, but their subtle sweetness and crunch complement the leeks and feta beautifully. The dill ties all the flavours together, making each bite vibrant and satisfying, and whilst it's not usual to use cream cheese, I like the creaminess it adds.