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Based on a recipe for Lamb Pie with Phyllo (I used puff pastry) in The Complete Book of Greek Cooking from the ladies of St. Paul's Orthodox church in Hempsted, NY. I like that you can toss in any extra veggies you've got lying around.
- 1 1⁄2 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes)
- 3 teaspoons butter
- 1⁄4 lb butter, for brushing phyllo dough
- 1 teaspoon salt
- 1⁄2 teaspoon pepper (I use half white and half black pepper)
- 1⁄2 cup onion (minced)
- 1 cup diced potato (boiled until barely tender)
- 3⁄4 cup feta cheese (crumbled or diced)
- 1⁄2 cup cooked rice (or extra 1/2 cup potato)
- 1⁄2 cup celery (chopped)
- 1⁄4 cup parsley (minced)
- 1⁄4 cup olive oil
- 1⁄2 teaspoon crushed dried mint
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1 teaspoon quatre-epices (optional)
- salt & pepper
- 12 sheets phyllo pastry or 6 sheets puff pastry
- Brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.
- In remaining fat, saute onions until clear. Add to meat in mixing bowl.
- Add to mixing bowl: potatoes, feta, rice, celery, parsley, olive oil, mint, cinammon, cumin (and quatre epices). (I added some frozen peas, too. Here's your chance to get rid of leftover veggies.).
- Preheat oven to 350 degrees.
- Grease pan.
- Spread half of puff pastry to cover the entire bottom and sides of pan. (If using phyllo, use at least 6 sheets; butter every sheet and be sure the sheets overlap.)
- Spread meat filling evenly.
- Lay out other half of puff pastry and seal edges. (If using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)
- Brush top with melted butter. (If using phyllo, you can score the top with a sharp knife into the number of servings you want; don't cut all the way through.).
- Bake for 45 minutes or until golden.
- Let stand 5 minutes.
- Serve with salad.