Prep 25 mins
Cook 25 mins
This is being posted for Zaar World Tour 2006
Make and share this Greek Meat Pie recipe from Food.com.
- 1 lb lean ground chuck
- 1 lb lean ground lamb
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon oregano, crushed
- 1 cup tomato sauce
- 1⁄2 teaspoon cinnamon
- 2 eggs, lightly beaten
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup butter, melted
- 12 sheets phyllo pastry
- In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
- In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
- Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
- Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
- Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
- Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
- May be served hot or cold.
I made a version of this. I used only 1 lb. of lamb. Feta instead of parmesan, 1 cup cottage cheese, 1 cup chopped onion and 2 cloves garlic pressed, juice of half a lemon and lemon pepper. I could not find phyllo so I used 9" pie crust. Spice to taste. Tomato,cinnamon and egg the same. Didn't need that much butter without phyllo. Butter cooking spray worked fine. With the pie crust it backed for 1 hour at 350. In the future I will add 1- 8 oz. package chopped spinach. Its vary meaty and could use more veggies.
This recipe was a good base. I was unable to find lamb (unfortunately), so I doubled the beef. I doubled the cinnamon and oregano as well since I did a taste test before adding the egg and parm mixture, and found the spices lacking. I was also unable to find phyllo, so I used puff pastry on top. If I ever find phyllo and lamb at the same time, I will definitely make this per the recipe. My picky hubby liked it and I will make it again.
This recipe is absolutely delicious! I must admit, I was hesitant to use Phyllo Pastry, as I had never used it before, but to my delight, it turned out to be a very simple recipe. I served it hot for dinner, and then cold the next day for lunch, and we all just loved it bith ways. SUPERB recipe that I will be making again! Thanks for posting!