Not long ago, I posted the traditional Greek leek pie recipe which basically consists of leeks, feta cheese and onions. Here's a variation on the same theme - leek pie with mince meat for the meat lovers.
Ingredients
- 10 pastry (fyllo) sheets
- 6-7 leeks
- 4 eggs (beaten)
- 400 gr beef mince meat
- 1/4 cup of dry, white. wine
- 1 cup grated kefalotyri (or patmesan) cheese
- 1 cup feta cheese mashed with a fork
- 1/4 cup olive oil
- 1/4 cup breadcrumbs
- salt and pepper
- just a little nut meg
Directions
1. Cut the white part of the leeks in rings and boil them for about 6 minutes. Then drain.
2. Heat the olive oil in a large pan and sauté the mince meat for 5-6 minutes till golden brown.
3. Add the leeks and sauté for a further 6-7 minutes.
4. Add the wine and simmer for about 10 minutes on low heat. Season with pepper and just a little salt since the cheeses are quite salty. Then add the nut meg.
5. When the filling is cold enough, add the eggs, the breadcrumbs and the cheeses and stir to mix.
6. Brush the bottom and sides of a pan with olive oil and line it with half the sheets of "fyllo" pastry brushing each one with some olive oil.
7. Spread the filling evenly and cover with the remaining sheets of "fyllo" pastry, brushing each one with some olive oil. With a sharp knife carve in pieces.
8. Bake the pie in a medium oven for about 45 minutes or till golden brown
Tip: Served piping hot with a side salad, this pie can make a great main course for lunch or dinner. Enjoy it with a glass of Chateau Lazarides.
Note: I used fresh anari or mizithra cheese instead of kefalotyri or parmesan. It's much healthier and just as tasty.
Photos by Anastasia Marou

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