lamb & leek phyllo pie
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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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yield
10 -12
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For lamb & leek phyllo pie
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6 lgleeks, washed and chopped (white parts only)
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1 lbunsalted butter, melted (divided)
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1 lblamb stew meat, cubed
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6 lgeggs, beaten
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1/4 cdry white wine (or broth)
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salt, to taste
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1 lbphyllo dough, thawed if frozen
How To Make lamb & leek phyllo pie
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1Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
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2Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
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3Stir in beaten eggs.
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4Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
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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).
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6Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
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7Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
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8Bake for 50 minutes, or until crust is golden brown.
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9Remove from oven and let rest 10 minutes. Cut into 12 squares and serve.
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