Lamb Pie- Ioannina Style Recipe

Lamb Pie- Ioannina Style Recipe

Ingredients:

2 Tbsps of butter (or margarine)
1 pc of onion (medium); chopped
1-1/2 lbs of ground lamb (lean, preferably leg)
1 tsp or more of cinnamon (ground)
Salt
Black pepper (freshly ground)
1 c of tomato sauce (diluted with water or puree); warmed
5 pcs of toast (thin slice)
1/2 c of parsley (fresh); chopped
3 pcs of eggs; beaten lightly
1.5 c of milk
3/4 c of grated cheese (Mizithra and Kefalotyri)
12 pcs of filo sheets (commercial)
6 Tbsps of melted butter

Instructions:

Heat butter inside a skillet then add onion; cook till translucent then add lamb. Gently cook them while stirring and mashing till its (raw) color fades. Add parlsey, tomato sauce; stir thoroughly and season cinnamon powder, salt, and pepper. Cover then simmer it for twenty mins.

Soak toasts in milk till soft then add onto the mixture of meat. Add cheese and eggs. Mix them well and adjust the taste, adding more ground cinnamon as desired.

Grease a 9×12x13-inch (baking) pan then spread six filo sheets then brush (melted) butter between them. Pour filling and spread evenly. Cover it with remaining filo sheets then brush butter between them.

Flute edges using the fork then brush butter on top. Score top three sheets into diamond or square shapes using the knife. Bake at 325 degrees F for 40-50 mins. Increase into 350 degrees F on the final 10 mins. Take out from oven then let it stand, at about 15 mins on the rack. Cut to squares or diamonds then serve while warm.

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