The best delicious Lamb Pie, Ioannina Style recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lamb Pie, Ioannina Style recipe today!
Hello my friends, this Lamb Pie, Ioannina Style recipe will not disappoint, I promise! Made with simple ingredients, our Lamb Pie, Ioannina Style is amazingly delicious, and addictive, everyone will be asking for more Lamb Pie, Ioannina Style.
What Makes This Lamb Pie, Ioannina Style Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lamb Pie, Ioannina Style.
Ready to make this Lamb Pie, Ioannina Style Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Karen Mintzias 1/2 c Chopped fresh parsley
2 tb Butter or margarine 5 sl Toast (thin)
1 md Onion; chopped 1 1/2 c Milk
1 1/2 lb Lean lamb (pref.leg), ground 3 Eggs; lightly beaten
1 ts Ground cinnamon (or more) 3/4 c Grated mizithra & kefalotyri
Salt & freshly ground pepper 12 Commercial filo sheets
1 c Tomato sauce or puree 6 tb Butter; melted
– diluted w/ water & warmed
In a frying pan, heat the 2 tablespoons butter and cook the onion until
translucent. Add the lamb and cook gently, while mashing and stirring with
a fork until the raw color disappears. Season the meat with cinnamon, salt,
pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer
for 20 minutes. (This much can be cooked a day in advance and stored in the
refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft
mixture, and add to the meat along with the eggs and cheese. Mix the
filling with a wooden spoon, taste, and add more cinnamon if you like.
Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6 filo
sheets, brushing melted butter in between the sheets, making sure the pasry
fits the sides and bottom of the pan. Pour in the filling, spreading evenly
with a spatula. Cover with the remaining 6 filo sheets, brushing with
butter as before. Flute the edges with two fingers or a fork and brush the
top with butter. Using a sharp knife, score the top 3 filo sheets into
square or diamond shapes. Bake for 40 to 50 minutes in a moderately slow
oven (325 F), raising the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15 minutes. Cut into
diamonds or squares and serve warm.
Yields
10 servings
Leave a Reply