Servings 6
AuthorMyHorioTotal Time2 hrs 30 minsDifficultyIntermediateGround meat pie is popular throughout Greece, and can be made anytime of the year or for special occasions. This particular recipe has lots of feta and fresh mint. Yum!
In the Epirus region, a ground meat pie is typically made on New Year's Day with a coin inserted for good luck.
To make ground meat pie:
In a large skillet or pot, heat olive oil on low to medium heat.
Cook chopped onions until caramelized. This takes about 45 minutes. Stir every few minutes. You'll know when the onions are caramelized when you see them turn a golden colour.
Transfer onions to a bowl, and set them aside.
Add the ground meat to the skillet or pot, and cook on medium heat until it's no longer pink.
Drain the fat through a strainer and return to the pan.
Add the rice, water, garlic, salt, and pepper to the meat.
Cover and cook on low for 10 - 15 minutes, or until the water has been absorbed and the rice is soft. Stir occasionally so that nothing gets stuck to the bottom of the pan.
Take the skillet off of heat and add the caramelized onion, crumbled feta, and fresh chopped mint.
Incorporate everything together; taste and adjust salt and pepper to your liking.
Turn the oven on to 350 degrees (180C).
Oil a 13" x 9" x 2" (33cm x 23cm x 5cm) baking dish.
Lay half the sheets of phyllo on the bottom of the pan, dripping olive oil generously between each sheet with a pastry brush. There will be excess phyllo hanging over the edge that you will trim later.
Add the meat filling, spreading evenly over the phyllo pastry.
Lay the other half of the phyllo sheets on top of the filling, dripping olive oil between each sheet.
Take scissors and trim the excess phyllo hanging over the edge, leaving 1 - 2 inches (2.5 - 5cm).
Roll the phyllo inwards to make a rim around the pan.
Make sure the top layer of phyllo and all the edges are brushed liberally with olive oil.
Score the top layers of phyllo into your preferred serving size with a sharp knife.
Bake the meat pie for 60 - 75 minutes, or until the phyllo is a beautiful golden colour.
Cool slightly and serve.
Tzatziki and a greek salad pair beautifully with this dish.
Ingredients
Directions
To make ground meat pie:
In a large skillet or pot, heat olive oil on low to medium heat.
Cook chopped onions until caramelized. This takes about 45 minutes. Stir every few minutes. You'll know when the onions are caramelized when you see them turn a golden colour.
Transfer onions to a bowl, and set them aside.
Add the ground meat to the skillet or pot, and cook on medium heat until it's no longer pink.
Drain the fat through a strainer and return to the pan.
Add the rice, water, garlic, salt, and pepper to the meat.
Cover and cook on low for 10 - 15 minutes, or until the water has been absorbed and the rice is soft. Stir occasionally so that nothing gets stuck to the bottom of the pan.
Take the skillet off of heat and add the caramelized onion, crumbled feta, and fresh chopped mint.
Incorporate everything together; taste and adjust salt and pepper to your liking.
Turn the oven on to 350 degrees (180C).
Oil a 13" x 9" x 2" (33cm x 23cm x 5cm) baking dish.
Lay half the sheets of phyllo on the bottom of the pan, dripping olive oil generously between each sheet with a pastry brush. There will be excess phyllo hanging over the edge that you will trim later.
Add the meat filling, spreading evenly over the phyllo pastry.
Lay the other half of the phyllo sheets on top of the filling, dripping olive oil between each sheet.
Take scissors and trim the excess phyllo hanging over the edge, leaving 1 - 2 inches (2.5 - 5cm).
Roll the phyllo inwards to make a rim around the pan.
Make sure the top layer of phyllo and all the edges are brushed liberally with olive oil.
Score the top layers of phyllo into your preferred serving size with a sharp knife.
Bake the meat pie for 60 - 75 minutes, or until the phyllo is a beautiful golden colour.
Cool slightly and serve.
Tzatziki and a greek salad pair beautifully with this dish.