Lamb & Leek Phyllo Pie Recipe

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Lamb & Leek Phyllo Pie

Mikekey K

By
@Mikekey

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.


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Serves:

10-12

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek