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                        KEFALLINIAN SPICY MEAT PIE

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Greek                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   1       sm           Leg of lamb
                        - boned, cut into 1" pieces,
                        - bones reserved
   1                    Lemon (juice only)
     1/4   c            Oil or butter
   1                    Onion -- chopped
   3       md           Potatoes -- parboiled in their
                        - jackets, peeled & diced
   1       lg           Carrot -- parboiled, diced
   3       c            Parboiled white rice -- drained
   2       tb           Tomato puree
   1       c            Feta cheese, crumbled
     1/2   c            Chopped fresh parsley
   2                    Sprigs fresh mint -- chopped
   1       t            Dried oregano
   1                    Garlic clove -- sliced
   1       t            Ground cinnamon
   1                    Orange or lemon peel
                        - cut into pieces
                        Salt & freshly ground pepper
  16                    Commercial filo sheets
   6       tb           Butter (or more) -- melted
   3                    Hard-boiled eggs -- quartered

  On the island of Kefallinia in the Ionion Sea, the
  Feast Day of Analipseos (Ascension Day) is celebrated
  with the traditional "kreatopita" (meat-pie). This
  spicy pie also ushers in the beginning of Lent on the
  day of Apokreas.
  
  In a stock pot, cover the lamb bones with cold water.
  Simmer, covered for 1 hour. Strain, boil down to 1
  cup, and set aside. Sprinkle the lemon juice on the
  lamb cubes. Heat the oil or butter in a heavy pan, add
  the onions and lamb, and saute the meat on all sides
  until the onions are soft without browning. Pour the
  onions, lamb, and juices into a large bowl. Add the
  diced potatoes and carrot, rice, tomato puree, cheese,
  parsley, mint, oregano, garlic, cinnamon, and fruit
  peel and season with salt and freshly ground pepper.
  Add enough reserved lamb broth for liquid while pie
  bakes, then mix with a wooden spoon.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch pan.
  Spread 8 filo sheets, brushing the melted butter in
  between the sheets, making sure the pastry fits the
  sides and bottom of the pan. Pour in the filling,
  spreading evenly with a spatula. Place the egg
  quarters here and there across the top and cover with
  the remaining 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,
  or prick the homemade pastry with a fork. Bake for 40
  to 50 minutes in 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. Remove from the oven and let stand on a rack
  for 15 minutes. Cut into diamonds or squares and serve
  warm.
  
  From: "The Food of Greece" by Vilma Liacouras
  Chantiles. Avenel Books, New York.
  
  Typed for you by Karen Mintzias
 


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