|
| |
Lamb Pie With Phyllo
(Peta Me Arni)
|
|
|
| What You Need: |
|
|
|
1½ pounds boned lean shoulder of lamb
3 tablespoons butter, plus 1 stick (¼ pound), melted, for brushing phyllo
1 teaspoon salt
½ teaspoon pepper
½ cup finely minced onion
1 cup diced potatoes, cooked until barely tender
¾ cup crumbled feta cheese
½ cup cooked rice (optional; if not used, increase amount of potato by ½ cup)
½ cup chopped celery
¼ cup minced parsley
¼ cup olive oil
½ teaspoon crushed dried mint
½ teaspoon ground cinnamon
Salt and pepper to taste
12 sheets phyllo pastry
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Wipe lamb with paper towels and cut into ½-inch cubes. Melt 3 tablespoons butter in a large skillet; add lamb cubes, and brown well. (You will probably have to do this in two batches.)
|
2. Transfer cubes to a mixing bowl using a slotted spoon and sprinkle with salt and pepper. In fat remaining in the skillet, saute onion until wilted.
|
3. Toss onion with lamb and add potatoes, feta, rice, celery, parsley, olive oil, mint, and cinnamon, and more salt and pepper to taste.
|
4. Preheat oven to 350°F.
|
5. Brush bottom and sides of an 11¾ by 7½ by 1¾-inch baking dish with melted butter. Brush 1 phyllo sheet with melted butter and place in the pan so that half the sheet hangs over rim.
|
6. Arrange 5 more sheets in pan in the same manner so that bottom and sides of pan are entirely covered with overlapping phyllo. (Butter each sheet separately; keeps remaining phyllo covered with plastic wrap to prevent drying out. See How to work with "PHYLLO").
|
7. Spread meat filling evenly over phyllo and fold overhanging edges of phyllo over the filling. Butter remaining phyllo sheets and arrange over the filling, folding where necessary to accommodate the pan.
|
8. Brush top with remaining butter, and with a sharp knife score it into 12 squares, but do not cut all the way through. Bake for 45 minutes, or until golden. Let stand for 5 minutes, and then cut through the squares to separate.
|
|
NOTE:
|
|
Recipe can be prepared and frozen, unbaked. When ready to use, preheat oven to 350°F. Remove from freezer and bake, unthawed, for 1 hour and 15 minutes, or until golden.
|
| |
|
|
|
|
|
|
|
