Lamb & Leek Phyllo Pie

Lamb & Leek Phyllo Pie Recipe

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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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25 Min
1 Hr


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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

How to Make Lamb & Leek Phyllo Pie


  • 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.

Printable Recipe Card

About Lamb & Leek Phyllo Pie

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

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