Lamb & Leek Phyllo Pie Recipe

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Lamb & Leek Phyllo Pie

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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25 Min
1 Hr


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


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