Lamb & Leek Phyllo Pie
Created by Mikekey on November 3, 2013
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 60m
- Recipe #10953
Ingredients
- 1 1/2 pounds leeks (6 large leeks, washed and chopped white parts only)
- 1 pound unsalted butter (melted, divided)
- 1 pound stewing lamb (stew meat, cut into bite-sized pieces or beef)
- 6 large eggs (beaten)
- 1/4 cup dry white wine (or water)
- Salt, to taste
- 1 pound phyllo dough (thawed)
How to Make
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Step 1: Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
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Step 2: Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
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Step 3: Stir in beaten eggs.
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Step 4: Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
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Step 5: Working with half of the phyllo sheets (cover the rest), lay one sheet at a time in baking dish and brush with melted butter. (at least 10 sheets).
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Step 6: Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
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Step 7: Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
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Step 8: Bake for 50 minutes, or until crust is golden brown.
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Step 9: Remove from oven and let rest 10 minutes. Cut into squares and serve.