Kefallinian Spicy Meat Pie

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Servings: 1 cups Difficulty: Advanced
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A savory, flaky Greek meat pie filled with lamb, rice, and spices, perfect for festive occasions.
Kefallinian Spicy Meat Pie recipe image
Kefallinian Spicy Meat Pie recipe image
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Kefallinian Spicy Meat Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 73.5

Description

This traditional Kefallinian kreatopita is a hearty and savory dish, distinct from typical sweet pies. It features a rich filling of tender lamb, rice, potatoes, and carrots, seasoned with cinnamon, oregano, and fresh herbs. The mixture is encased in layers of buttery, crisp filo pastry, creating a delightful contrast between the flaky crust and the moist, spiced interior. Often served during the Feast of Analipseos or to mark the beginning of Lent, this pie is a celebratory centerpiece. It is best served warm, allowing the flavors of the lamb broth and aromatic spices to shine through. A perfect choice for family gatherings or special dinners where a substantial, flavorful main course is desired.

Directions

  1. Remove the bones from the leg of lamb. Cut the lamb meat into 1-inch pieces. Set the bones aside.
  2. In a stock pot, cover the lamb bones with cold water. Simmer, covered, for 1 hour.
  3. Strain the broth, boil it down to 1 cup, and set aside.
  4. Sprinkle the lemon juice over the lamb cubes.
  5. Heat the oil or butter in a heavy pan. Add the onions and lamb, and sauté the meat on all sides until the onions are soft but not browned.
  6. Pour the onions, lamb, and juices into a large bowl.
  7. Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel to the bowl.
  8. Season the mixture with salt and freshly ground pepper.
  9. Add enough reserved lamb broth to moisten the filling, then mix thoroughly with a wooden spoon.
  10. Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.
  11. Lay 8 filo sheets in the pan, brushing with melted butter between each sheet, ensuring the pastry fits the sides and bottom.
  12. Pour in the filling, spreading it evenly with a spatula.
  13. Place the hard-boiled egg quarters across the top of the filling.
  14. Cover with the remaining filo sheets, brushing with butter between each layer.
  15. Flute the edges with two fingers or a fork and brush the top with butter.
  16. Using a sharp knife, score the top filo sheets into square or diamond shapes.
  17. Bake for 40 to 50 minutes in a preheated 325°F (163°C) oven. Raise the temperature (177°C) to 350°F during the last 10 minutes of baking.
  18. Remove from the oven and let stand on a rack for 15 minutes before serving.
  19. Cut into diamonds or squares and serve warm.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 73.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 2.2g12%
Cholesterol 24.2mg9%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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