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Greek Leek Bites

What you need: 

4 large leeks, cut lengthwise, cleaned, and cut into 1/2" pieces
4 cloves garlic, minced
2 small carrots, chopped into small rounds
3 to 4 tablespoons vegan butter
1 to 2 tablespoons Bragg's Liquid Aminos
1/2 teaspoon salt
2 to 3 tablespoons lemon juice
1/2 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon lemon pepper
17 sheets phyllo dough (9x12"), fresh or thawed
1/4 cup vegan butter, melted

What you do: 

1. Place leeks, carrots, garlic, Bragg's Liquid Aminos and vegan butter in saute pan. Salt lightly, cover and cook over low heat until the leeks are very soft and slightly caramelized, stirring periodically.
2. Add lemon juice and seasonings to taste. Allow mixture to cool completely with the lid slightly off so that the steam can evaporate. Preheat the oven to 400 degrees Fahrenheit.
3. In a 9x12" pan, gently place alternating layers of phyllo dough and mixture as follows, being sure to brush each layer of phyllo dough with the melted butter, using a pastry brush:- 7 sheets phyllo - half of leek mixture, spread evenly- 3 sheets phyllo- other half of leek mixture, spread evenly- 7 sheets phyllo
4. Using a sharp knife, gently cut through the top and middle layers of phyllo in the desired pattern. Bake for 30 minutes or until phyllo is a light golden brown. Allow to cool before cutting and serving.
Source of recipe: I had some leeks from the farmers' market and some phyllo dough, and wanted to make something like a leek spanikopita. Turns out there is a Greek leek dish called Prasopita that is what I had in mind. This recipe is inspired by a Prasopita recipe I found online at, but since I've never actually had the real thing and didn't have all the traditional ingredients, I improvised my own dish.

Preparation Time: 
25 minutes, Cooking time: 60 minutes
Cooking Time: 
60 minutes


This is great! And my phyllo dough was ripping and tearing quite a bit, but it worked out just fine, I just laid all the torn pieces down next to each other and put another whole peice over it. I've never cooked with phyllo dough before, and it wasn't hard at all.

Thanks for the recipe! It's so good :)


I made these again last weekend for an event and they were a big hit. I didn't have quite enough leeks, so I substituted some red onion and threw in one finely chopped stalk of celery. Turned out great!


I would definitely recommend these.  The filling is great as is.  I tried making my phyllo from scratch with whole wheat flour.  I wouldn't recommend that ... I don't know if it was the flour or the fact that I couldn't get the dough thin enough.  Either way, I'm just going to buy phyllo sheets next time I make this.

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