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Lamb Pie, Ioannina Style

Cuisine: Greek
Type: Lamb, Meat
Courses: Main Course, Starters and appetizers
Serves: 10 people

Recipe Ingredients

2 tablespoons 30mlButter or margarine
1 tablespoon 15mlOnion - chopped (medium)
1 1/2 lbs 681g / 24ozLean lamb - (pref.Leg), ground
1 teaspoon 5mlGround cinnamon - (or more)
  Salt and freshly ground pepper
1 cup 237mlTomato sauce or puree diluted w/ water and warmed
1/2 cup 73g / 2.6ozChopped fresh parsley
5   Toast - (thin)
1 1/2 cups 355mlMilk
3   Eggs - lightly beaten
3/4 cup 177mlGrated mizithra and kefalotyri
12   Commercial filo sheets
6 tablespoons 90mlButter - melted

Recipe Instructions

In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent. Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears. Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer for 20 minutes. (This much can be cooked a day in advance and stored in the refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese. Mix the filling with a wooden spoon, taste, and add more cinnamon if you like.

Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6 filo sheets, brushing melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Cover with the remaining 6 filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes. Bake for 40 to 50 minutes in a moderately slow oven (325F), raising the temperature to 350F during the last 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

Jeff Smith


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