Friday, February 11, 2011

Greek Meat Pie

My absolute favourite, I think this was the first thing I made with phyllo pastry.


8 -12 Servings Size

1 lb lean ground chuck

1 lb lean ground lamb

2 tablespoons olive oil

2 onions, chopped

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon oregano, crushed

1 cup tomato sauce

1/2 teaspoon cinnamon

2 eggs, lightly beaten

1 cup freshly grated parmesan cheese

1/2 cup butter, melted

12 sheets phyllo pastry

Change Measurements: US


Prep Time: 25 mins

Total Time: 50 mins

1 In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.

2 In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.

3 Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.

4 Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.

5 Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.

6 Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.

7 May be served hot or cold.

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