Prep 25 mins
Cook 30 mins
This spicy Greek dish is made with lamb and feta cheese in a phyllo pastry. It's a great one originally from Crete. I've seen it prepared as outlined below, but I've also had it rolled up and sliced. Great either way. I believe I orginally got this is at allrecipes.com but I'm not positive. Zaar World Tour 05
- 24 sheets phyllo dough
- 4 cups cooked white rice
- 1 garlic clove, minced
- 3 cups cubed cooked lamb or 3 cups beef
- 1 lemon, juice of
- 2 potatoes, peeled and quartered
- 4 hard-boiled eggs, quartered
- 2 tablespoons lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint leaves
- 1 1⁄2 cups crumbled feta cheese
- 1⁄2 cup olive oil
- 1 cup beef broth
- 1 tablespoon chopped fresh oregano
- 1⁄2 teaspoon ground black pepper
- 1 egg, beaten
- 1⁄2 cup butter, melted
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of salted water to a boil.
- Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain, cool and chop.
- Lightly brush a 9x13 inch pan with melted butter.
- Place 1 phyllo sheet in pan and lightly brush with butter. (Of course, I prefer to brush it with olive oil instead of butter.).
- Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet).
- Spread cooked rice over phyllo, then sprinkle with minced garlic.
- Add lamb in an even layer, and sprinkle with lemon juice.
- Place 1 cup diced potatoes over lamb.
- Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest.
- Add crumbled feta cheese.
- Pour on olive oil and beef broth.
- Sprinkle with oregano and pepper.
- Finally, add beaten egg.
- Top with remaining 12 phyllo sheets brushed lightly with melted butter (or olive oil :D).
- Bake for 40 to 50 minutes at 325 degrees F (165 degrees C).
- During the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C).
- Remove from the oven and cool on a rack for 15 minutes.
- Cut into diamonds or squares and serve warm.
- I like to serve this with sour cream, or even homemade tzatziki.