Lamb filo pie recipe
- Cuisine: Greek
- Prep Time: 30 min(s)
- Cook Time: 45 min(s)
- Serves 4
Greek cook and author Maria Benardis, founder of Greekalicious, shares her recipe for lamb filo pie.
Pies are a Greek tradition and food since ancient times. Filo is a Greek pastry and its name translates to mean leaf. There are many varieties of filo pastry in Greece. Filo pastry is traditionally made with flour and water and it is then rolled out in very thin sheets. There are many other variations of pie pastries in Greece. They use the base of flour and water and then add wine, olive oil, cheese, or yoghurt. The combinations are endless.
The pastry for pies also varies in consistency. Sometimes it is a thin filo pastry; at times the mixture is like a runny pancake consistency. Other times cornmeal and water is added to the mixture and then poured in a baking dish. Pie making is the ingenious way that Greek households recycle their leftovers.
Ingredients2 tbsp extra virgin olive, plus extra for brushing
500g lamb, sliced
Salt and cracked pepper
1 red chilli, finely chopped (optional)
½ cup spring onions, chopped
12 cherry tomatoes, halved
½ cup continental parsley, chopped
100g Greek kefalotiri cheese, grated
200g Greek fetta, crumbled
2 eggs, beaten
10 sheets filo pastry
PreparationPreheat the oven to 180°C.
Heat the olive oil in a frying pan over a medium-high heat. Season with salt and pepper and add the chilli. Cook the lamb until it browns on all sides and then transfer to a bowl.
Once the lamb has cooled down to room temperature add the remaining ingredients and mix well.
Brush a small baking dish with olive oil. Place 2 pieces of filo pastry on the base and then brush the filo with olive oil. The filo should hang over the sides of the baking dish. Repeat this process two times so that there a total of 6 filo bases on the bottom of the baking dish.
Spread the lamb mixture on top of the pastry and then gather all the pastry hanging over the rim of the baking dish together in the middle. Brush the top lightly with some olive oil.
In the same way as for the base, add the remaining filo sheets, two at a time, to cover the top of the pie. Tuck the filo hanging over under the pie. Sprinkle a handful of water on top of the filo.
Place the pie in the oven and bake for 45 minutes until the filo pastry is golden brown. Stand for 15 minutes before serving.
©2012 Maria Benardis
If you enjoyed this Lamb filo pie recipe then browse more Greek recipes, pizza, pie and tart recipes, meat recipes, greek radio recipes, baking recipes and our most popular hainanese chicken rice recipe.
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