Kefallinian Spicy Meat Pie
Yield
12 servingsPrep
20 minCook
130 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
leg of lamb
boned, cut into 1inch pieces, bones reserved |
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | medium |
potatoes
parboiled in their jackets, peeled and diced |
|
| 1 | large |
carrots
parboiled, diced |
|
| 3 | cups |
long grain rice
parboiled, drained |
*
|
| 2 | tablespoons |
tomato purée (passata)
|
|
| 1 | cup |
feta cheese
crumbled |
|
| ½ | cup |
parsley leaves
fresh |
|
| 2 | Sprigs |
mint leaves
fresh, chopped |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | each |
orange zest
cut into pieces |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 16 | each |
phyllo (filo) pastry sheets
|
*
|
| 6 | tablespoons |
butter
melted |
|
| 3 | large |
eggs
hard-boiled, quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
leg of lamb
boned, cut into 1inch pieces, bones reserved |
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | medium |
potatoes
parboiled in their jackets, peeled and diced |
|
| 1 | large |
carrots
parboiled, diced |
|
| 7.1E+2 | ml |
long grain rice
parboiled, drained |
*
|
| 3E+1 | ml |
tomato purée (passata)
|
|
| 237 | ml |
feta cheese
crumbled |
|
| 118 | ml |
parsley leaves
fresh |
|
| 2 | Sprigs |
mint leaves
fresh, chopped |
*
|
| 5 | ml |
oregano
dried |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
cinnamon
ground |
|
| 1 | each |
orange zest
cut into pieces |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 16 | each |
phyllo (filo) pastry sheets
|
*
|
| 9E+1 | ml |
butter
melted |
|
| 3 | large |
eggs
hard-boiled, quartered |
|
Directions
In a stock pot, cover the lamb bones with cold water.
Simmer, covered for 1 hour.
Strain, boil down to 1 cup, and set aside.
Sprinkle the lemon juice on the lamb cubes.
Heat the oil or butter in a heavy pan, add the onions and lamb, and sauté the meat on all sides until the onions are soft without browning.
Pour the onions, lamb, and juices into a large bowl.
Add the diced potatoes and carrot, rice, tomato purée, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper.
Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon.
Butter the bottom and sides of a 9 x 12 x 3 inch pan.
Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan.
Pour in the filling, spreading evenly with a spatula.
Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before.
Flute the edges with two fingers or a fork and brush the top with butter.
Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork.
Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350℉ (180℃) F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15 minutes.
Cut into diamonds or squares and serve warm.
