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Lamb Pie, Ioannina Style















Trans-fat Free


2 tablespoons butter
or margarine
1 medium onions
1 ½ pounds leg of lamb
lean, ground
1 teaspoon cinnamon
ground, or more
1 x salt and black pepper
1 cup tomato sauce
or puree, diluted with water, warmed
½ cup parsley leaves
fresh, chopped
5 slices bread
thin, toasted
1 ½ cups milk
3 large eggs
lightly beaten
¾ cup mizithra cheese
and kefalotyri, grated
12 sheets phyllo (filo) pastry sheets
6 tablespoons butter


In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent.

Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears.

Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley.

Cover the pan and simmer for 20 minutes.

(This much can be cooked a day in advance and stored in the refrigerator.)

Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese.

Mix the filling with a wooden spoon, taste, and add more cinnamon if you like.

Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.

Spread 6 filo sheets, brushing melted butter in between the sheets, making sure the pasry fits the sides and bottom of the pan.

Pour in the filling, spreading evenly with a spatula.

Cover with the remaining 6 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.

Bake for 40 to 50 minutes in a moderately slow oven (325 F), raising the temperature to 350℉ (180℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 29360% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 230mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 15% Vitamin C 14%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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