LAMB & LEEK PHYLLO PIE

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Lamb & Leek Phyllo Pie image

From Assumption Greek Orthodox Church cookbook. This can be served hot as a dinner dish, or room temperature as an appetizer. Can substitute beef for the lamb.

Provided by Mikekey *

Categories     Other Main Dishes

Time 1h25m

Number Of Ingredients 7

6 large leeks, washed and chopped (white parts only)
1 lb unsalted butter, melted (divided)
1 lb lamb stew meat, cubed
6 large eggs, beaten
1/4 c dry white wine (or broth)
salt, to taste
1 lb phyllo dough, thawed if frozen

Steps:

  • 1. Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
  • 2. Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
  • 3. Stir in beaten eggs.
  • 4. Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
  • 5. Working with half of the phyllo sheets (cover the rest), lay one sheet at a time in baking dish and brush with melted butter. (at least 10 sheets).
  • 6. Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
  • 7. Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
  • 8. Bake for 50 minutes, or until crust is golden brown.
  • 9. Remove from oven and let rest 10 minutes. Cut into 12 squares and serve.

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