Directions:
- Boil shallots until tender, then we strain them. Sauté the onion, add shallots and the ground meat, Add salt and pepper and the dill. Let it cool down.
- We prepare the phyllo for meat pies (see separate recipe) and place the first one (should cover sides of pan as well) on an oiled baking pan. Add the meat mixture and sprinkle with the cheese. Put the second phyllo on top. Take both phyllos and try to join them by pressing and giving them a nice shape. Carve with knife (superficially) in 8 pieces and oil the top dough. Preheat oven and bake at 180ο until a golden colour is achieved.
- Note: Of all Greek cheeses other than feta, graviera is probably the easiest to find outside Greece. It is sold in wheels (or wedges from wheels) at large grocery stores, Greek and ethnic grocers, and specialty cheese shops. It can also be found online.
- Substitutes for Graviera is Gruyere cheese but if it is difficult to find try any other hard cheese which do not melt such as halloumi (Cypriot cheese).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.63 Kcal (91 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.24mg | 0% | |
| Potassium | 107.84mg | 2% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.17 Kcal (273 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.77mg | 0% | |
| Potassium | 324.93mg | 2% | |
| Total Carbs | 15.29g | 2% | |
| Sugars | 6.97g | 9% | |
| Dietary Fiber | 3g | 4% | |
| Protein | 2.83g | 2% | |
| Vitamin C | 10mg | 6% | |
| Iron | 1mg | 2% | |
| Calcium | 43.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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