Kefalonian pie


This simple pie combines Greek herbs with tasty lamb. It's best eaten as soon as possible after cooking to prevent the crust becoming soggy.

You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 kg boneless lamb shoulder, cut into 5mm cubes 200 gm sebago potato (about 1 medium), finely diced 30 gm long-grain rice 30 gm currants 100 gm kefalotiri cheese, grated 2 vine-ripened tomatoes, finely chopped 1 tbsp each finely chopped mint and flat-leaf parsley 1 tsp finely chopped marjoram ½ tsp dried Greek oregano (see note) 60 ml red wine 12 filo pastry sheets 50 gm butter, melted

Method

  • 01
  • Heat oil in a frying pan over medium-high heat, add onion and garlic, sauté until softened (4-5 minutes), transfer to a bowl, set aside. Add lamb to pan, sauté until brown (4-5 minutes), add to onion. Add remaining ingredients (except filo and butter), mix to combine. Cover, refrigerate until required.
  • 02
  • Preheat oven to 200C fan-forced. Brush a 23cm-diameter cake tin or ovenproof frying pan with olive oil. Brush five filo sheets with melted butter and layer in tin. Brush five more filo sheets with melted butter and arrange in pan perpendicular to first sheets. Spoon in filling, brush remaining filo sheets with butter, fold in half widthways, place on top of pie, then fold in overhanging filo to enclose filling. Bake for 30 minutes, reduce heat to 180C (cover with foil if browning too quickly), bake until golden and cooked through (50 minutes). Serve hot or warm.

Note Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets. It's available in dried bunches from Greek delicatessens. If unavailable, substitute dried oregano.


At A Glance

  • Serves 8 people
GT
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At A Glance

  • Serves 8 people

Drink Suggestion

Warm-hearted red grenache.

Featured in

Mar 2010

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