1 karen mintzias
1 small leg of lamb boned, cut into 1 piec, es, bones reserve
1 lemon (juice only)
1/4 cup oil or butter
1 onion, chopped
3 medium potatoes, parboiled in their jacke
1 large carrot, parboiled, diced
3 cup parboiled white rice, drained
2 tbsp tomato puree
1 cup feta cheese, crumbled
1/2 cup chopped fresh parsley
2 sprigs fresh mint, chopped
1 tsp dried oregano
1 garlic clove, sliced
1 tsp ground cinnamon
1 orange or lemon peel cut into piec, es
1 salt & freshly ground pepper
16 commercial filo sheets
6 tbsp butter (or more), melted
3 hard-boiled eggs, quartered
A Recipe for
Kefallinian Spicy Meat Pie
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Kefallinian Spicy Meat Pie is one of thousands in the Recipes-to-go Meat Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you enjoy this Kefallinian Spicy Meat Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
sing Sage: |
This is a recipe for Kefallinian Spicy Meat Pie from the recipe cookbook of Recipes-to-go (Meat)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
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
Serves: 12
Kefallinian Spicy Meat Pie Recipe brought to you by Recipes To-Go