Kefallinian spicy meat pie
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Kefallinian spicy meat pie
  Spicy    Meat    Pie    Greek  
Last updated 6/12/2012 12:46:05 AM. Recipe ID 6194. Report a problem with this recipe.
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      Title: Kefallinian spicy meat pie
 Categories: Greek, Meats
      Yield: 12 Servings
 
           Karen Mintzias
      1 sm Leg of lamb
           - boned, cut into 1" pieces,
           - bones reserved
      1    Lemon (juice only)
    1/4 c  Oil or butter
      1    Onion; chopped
      3 md Potatoes; parboiled in their
           - jackets, peeled & diced
      1 lg Carrot; parboiled, diced
      3 c  Parboiled white rice;drained
      2 tb Tomato puree
      1 c  Feta cheese, crumbled
    1/2 c  Chopped fresh parsley
      2    Sprigs fresh mint; chopped
      1 ts Dried oregano
      1    Garlic clove; sliced
      1 ts Ground cinnamon
      1    Orange or lemon peel
           - cut into pieces
           Salt & freshly ground pepper
     16    Commercial filo sheets
      6 tb Butter (or more); melted
      3    Hard-boiled eggs; quartered
 
  On the island of Kefallinia in the Ionion Sea, the Feast Day of
  Analipseos (Ascension Day) is celebrated with the traditional
  "kreatopita" (meat-pie). This spicy pie also ushers in the beginning
  of Lent on the day of Apokreas.
  
  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 saute 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
  puree, 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 F during the last
  10 minutes. Remove from the oven and let stand on a rack for 15
  minutes. Remove from the oven and let stand on a rack for 15 minutes.
  Cut into diamonds or squares and serve warm.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 6194 (Apr 03, 2005)

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