Lamb & Leek Phyllo Pie
By
Mikekey *
@Mikekey
5
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.
Rating:
☆☆☆☆☆ 0 votes
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
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.
