Lamb Pie – Ioannina Style

This traditional Greek pie features a savory lamb filling seasoned with aromatic cinnamon and fresh parsley, bound with a soft mixture of soaked toast, eggs, and tangy mizithra and kefalotyri cheeses. The filling is encased in layers of delicate, flaky filo pastry, brushed generously with melted butter for a golden, crisp crust. It delivers a comforting balance of tender meat, creamy cheese, and crunchy pastry. Perfect for family dinners or festive gatherings, this dish offers a hearty, satisfying meal that tastes just like home. The subtle spice notes elevate the lamb, making it a memorable centerpiece for any occasion.

Cooking Method: Baking, Frying, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 560.2

Description

This traditional Greek pie features a savory lamb filling seasoned with aromatic cinnamon and fresh parsley, bound with a soft mixture of soaked toast, eggs, and tangy mizithra and kefalotyri cheeses. The filling is encased in layers of delicate, flaky filo pastry, brushed generously with melted butter for a golden, crisp crust. It delivers a comforting balance of tender meat, creamy cheese, and crunchy pastry. Perfect for family dinners or festive gatherings, this dish offers a hearty, satisfying meal that tastes just like home. The subtle spice notes elevate the lamb, making it a memorable centerpiece for any occasion.

Ingredients

2 tablespoon Butter or margarine
1 md Onion; chopped
1 1/2 pound Lean lamb (pref.leg) , ground
1 teaspoon Ground cinnamon (or more)
1 cup Tomato sauce or puree (diluted with water and warmed)
1/2 cup Chopped fresh parsley
5 slices Toast (thin)
1 1/2 cup Milk
3 Eggs, lightly beaten
3/4 cup Grated mizithra and kefalotyri
12 Commercial filo sheets
6 tablespoon Butter, melted
Salt and freshly ground pepper

Directions

1
In a large frying pan, heat the 2 tablespoons of butter over medium heat.
2
Add the chopped onion and cook until translucent and soft.
3
Add the ground lamb to the pan, breaking it up with a fork, and cook gently until the raw color disappears.
4
Season the meat with salt, pepper, and ground cinnamon, then stir in the warmed tomato sauce and chopped parsley.
5
Cover the pan and let the mixture simmer for 20 minutes, then remove from heat and allow to cool slightly.
6
While the meat cools, soak the thin toast slices in the milk until soft, then mash into a uniform paste.
7
Stir the milk-soaked toast mixture, beaten eggs, and grated cheeses into the cooled lamb filling.
8
Mix thoroughly with a wooden spoon, tasting and adding more cinnamon if desired.
9
Preheat the oven to 325°F (165°C).
10
Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.
11
Line the pan with 6 sheets of filo pastry, brushing each sheet with melted butter as you layer them, ensuring the pastry fits the bottom and sides.
12
Pour the lamb filling into the prepared pan and spread evenly with a spatula.
13
Cover the filling with the remaining 6 sheets of filo pastry, brushing each sheet with melted butter.
14
Flute the edges of the pastry with your fingers or a fork to seal, and brush the top layer generously with butter.
15
Using a sharp knife, lightly score the top pastry layer into square or diamond shapes to guide cutting.
16
Bake for 40 to 50 minutes, increasing the oven temperature to 350°F (175°C) during the last 10 minutes to ensure a golden crust.
17
Remove from the oven and let the pie stand on a wire rack for 15 minutes before slicing and serving warm.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 560.2kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 17.0g85%
Cholesterol 165.1mg56%
Sodium 200.6mg9%
Total Carbohydrate 3.4g2%
Dietary Fiber 1.1g5%
Sugars 1.1g
Protein 42.9g86%

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

Note

The meat filling can be prepared up to a day in advance and stored in the refrigerator before assembling the pie.

Keep unused filo sheets covered with a damp towel while working to prevent them from drying out and cracking.

If mizithra or kefalotyri are unavailable, substitute with a mix of feta and mozzarella for a similar tangy and melty texture.

Ensure the filling is not too hot when adding the eggs and cheese to prevent scrambling.

Keywords: greek, lamb, pie, filo, pastry, ioannina, cinnamon, cheese, mizithra, kefalotyri, main course, comfort food, traditional, herbs, parsley, tomato sauce

Read it online: https://www.chefs-mate.com/recipe/lamb-pie-ioannina-style-2/