3 Reviews

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.

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Bill L July 09, 2010

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.

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MmmGarlic October 16, 2009

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!

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~Leslie~ June 07, 2006
Greek Meat Pie