Lamb pie, ioannina style
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Lamb pie, ioannina style
  Lamb    Pie    Greek  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17978. Report a problem with this recipe.
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      Title: Lamb pie, ioannina style
 Categories: Greek, Meats, Main dish
      Yield: 10 servings
 
      2 tb Butter or margarine
      1 md Onion; chopped
  1 1/2 lb Lean lamb (pref.leg), ground
      1 ts Ground cinnamon (or more)
           Salt & freshly ground pepper
      1 c  Tomato sauce or puree
           - diluted w/ water & warmed
    1/2 c  Chopped fresh parsley
      5 sl Toast (thin)
  1 1/2 c  Milk
      3    Eggs; lightly beaten
    3/4 c  Grated mizithra & kefalotyri
     12    Commercial filo sheets
      6 tb Butter; melted
 
  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 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.
  
  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 17978 (Apr 03, 2005)

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