Greek Lamb Pie By My Mother Who I Love And Adore |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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An old Cephalonian recipe..perfect for a winter repast. Ingredients:
2 lbs diced lamb (raw) |
1 lb potatoes (raw) |
4 hard boiled eggs |
1/2 cup chopped onions |
1/2 lb feta, crumbled |
3 tbs melted butter |
2 tbs chopped parsley |
1 tbs chopped mint |
1 clove garlic |
1/4 cup rice (uncooked) |
2 cups milk |
1/4 tsp cinnamon |
salt and pepper to taste |
1/4 lb phyllo dough (16 sheets)- keep between 2 damp cloths so as not to dry out during use. |
Directions:
1. Dice eggs and potatoes and combine all ingredients.
2. Place 8 pastry sheets in the bottom of a large baking pan, butter each one individually.
3. Spread mixture evenly over top sheets.
4. Top with 8 more pastry sheets also buttered individually.
5. Score the top of the pie into squares.
6. Bake at 350 for about one hour.
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