Lamb Pie, Ioannina Style

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Servings: 12 servings Difficulty: Advanced
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Traditional Greek lamb pie with spiced filling and flaky filo pastry
Lamb Pie, Ioannina Style recipe image
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Lamb Pie, Ioannina Style

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 560.2

Description

This traditional Greek pie from Ioannina offers a comforting blend of savory and aromatic flavors. The filling combines lean ground lamb with onions, tomato sauce, and a distinctive touch of cinnamon, creating a warm, rustic taste profile. Soaked bread and eggs are mixed into the meat to keep the filling moist and tender, while grated mizithra and kefalotyri cheeses add a salty, tangy depth. The entire mixture is enveloped in delicate, brushed filo sheets that bake into a golden, flaky crust. It is an excellent choice for family dinners or potlucks, offering a hearty yet elegant presentation. The pastry shatters beautifully with each bite, contrasting perfectly with the soft, spiced interior.

Directions

  1. Heat the 2 tablespoons of butter in a large frying pan over medium heat.
  2. Add the chopped onion and cook until translucent and softened.
  3. Add the ground lamb to the pan and cook gently, mashing and stirring with a fork until the meat is broken up and the raw color has disappeared.
  4. Season the meat with salt, pepper, and ground cinnamon.
  5. Stir in the warmed tomato sauce and chopped parsley.
  6. Cover the pan and simmer the mixture for 20 minutes.
  7. Meanwhile, soak the thin toast slices in the milk until soft, then mash into a paste.
  8. Add the soaked bread mixture, beaten eggs, and grated cheeses to the cooked lamb mixture.
  9. Mix the filling thoroughly with a wooden spoon, taste, and adjust seasoning or add more cinnamon if desired.
  10. Preheat the oven to 325°F (160°C).
  11. Butter the bottom and sides of a 9x12x3 inch baking pan.
  12. Line the pan with 6 sheets of filo pastry, brushing melted butter between each layer, ensuring the pastry fits the bottom and sides.
  13. Pour the lamb filling into the prepared pan and spread evenly with a spatula.
  14. Cover the filling with the remaining 6 sheets of filo pastry, brushing melted butter between each layer.
  15. Flute the edges with your fingers or a fork and brush the top layer generously with melted butter.
  16. Using a sharp knife, score the top pastry layers into square or diamond shapes.
  17. Bake for 40 to 50 minutes, increasing the oven temperature to 350°F (175°C) during the last 10 minutes of baking.
  18. Remove from the oven and let stand on a rack for 15 minutes before slicing.
  19. Cut into diamonds or squares along the scored lines and serve warm.

Nutrition Facts

Servings 12 servings

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.

Keywords: greek, lamb, pie, filo, pastry, ioannina, cinnamon, cheese, mizithra, kefalotyri, tomato, onion, ground lamb, main course, baked, flaky, spiced, traditional, comfort food, dinner
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