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    You are in: Home / Greek / Lamb Pie Recipe
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    Lamb Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Leipzig Red's Note:

    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.

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    Units: US | Metric


    1. 1
      Brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.
    2. 2
      In remaining fat, saute onions until clear. Add to meat in mixing bowl.
    3. 3
      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.).
    4. 4
      Preheat oven to 350 degrees.
    5. 5
      Grease pan.
    6. 6
      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.)
    7. 7
      Spread meat filling evenly.
    8. 8
      Lay out other half of puff pastry and seal edges. (If using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)
    9. 9
      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.).
    10. 10
      Bake for 45 minutes or until golden.
    11. 11
      Let stand 5 minutes.
    12. 12
      Serve with salad.

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    Nutritional Facts for Lamb Pie

    Serving Size: 1 (266 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 744.2
    Calories from Fat 513
    Total Fat 57.0 g
    Saturated Fat 26.0 g
    Cholesterol 144.1 mg
    Sodium 983.1 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 1.9 g
    Sugars 1.8 g
    Protein 25.5 g

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