Lamb & Leek Phyllo Pie
Recipe: #10953
November 03, 2013
Categories: Lamb/Mutton, Eggs, Appetizers, Greek, Christmas, Easter, Fathers Day Mothers Day, New Years, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, more
"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."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (243.7 g)
- Calories 679.5
- Total Fat - 53.5 g
- Saturated Fat - 29.7 g
- Cholesterol - 255.6 mg
- Sodium - 312.6 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 2.1 g
- Sugars - 2.9 g
- Protein - 16.4 g
- Calcium - 82.5 mg
- Iron - 4.2 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
Step 2
Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
Step 3
Stir in beaten eggs.
Step 4
Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
Step 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).
Step 6
Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
Step 7
Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
Step 8
Bake for 50 minutes, or until crust is golden brown.
Step 9
Remove from oven and let rest 10 minutes. Cut into squares and serve.
Tips
No special items needed.
1 Reviews
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