Lamb pie, ioannina style Recipe

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Lamb pie, ioannina style

Artist:	_	Yield:	10
Categories:	Eastern European, Entrees, Greek, Lamb & Mutton, Meats, Tarts & Pies	Rating:	0
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Ingredients:

2	tbsp	Butter or margarine
1	med	Onion, chopped
1 1/2	lbs	Lean lamb (pref.leg), ground
1	tsp	Ground cinnamon (or more)
		Salt & freshly ground pepper
1	cup	Tomato sauce or puree
		- diluted w/ water & warmed
1/2	cup	Chopped fresh parsley
5	slice	Toast (thin)
1 1/2	cup	Milk
3		Eggs, lightly beaten
3/4	cup	Grated mizithra & kefalotyri
12		Commercial filo sheets
6	tbsp	Butter, melted

Procedures:

1	In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent.
2	Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears.
3	Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley.
4	Cover the pan and simmer for 20 minutes.
5	(this much can be cooked a day in advance and stored in the refrigerator).
6	Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese.
7	Mix the filling with a wooden spoon, taste, and add more cinnamon if you like.
8	Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.
9	Spread 6 filo sheets, brushing melted butter in between the sheets, making sure the pasry fits the sides and bottom of the pan.
10	Pour in the filling, spreading evenly with a spatula.
11	Cover with the remaining 6 filo sheets, brushing with butter as before.
12	Flute the edges with two fingers or a fork and brush the top with butter.
13	Using a sharp knife, score the top 3 filo sheets into square or diamond shapes.
14	Bake for 40 to 50 minutes in a moderately slow oven (325°F), raising the temperature to 350°F during the last 10 minutes.
15	Remove from the oven and let stand on a rack for 15 minutes.
16	Cut into diamonds or squares and serve warm