Kefalonian Lamb Pie

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In this Greek-style lamb pie recipe, the filling is bound by rice, yet the delicate filo pastry keeps it light.

The ingredient of Kefalonian Lamb Pie

• 1 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 4 cups cold shredded leftover cooked lamb see related recipe
• 1 2 cup white long grain rice
• 3 4 cup tomato passata
• 1 1 4 cups massel chicken style liquid stock
• 1 2 cup currants
• 1 tablespoon fresh flat leaf parsley leaves finely chopped
• 2 teaspoons fresh marjoram leaves plus extra to serve
• 150g fetta crumbled
• 6 sheets filo pastry
• olive oil cooking spray
• 250g cherry tomatoes halved
• 2 lebanese cucumbers quartered lengthways chopped
• 3 4 cup whole kalamata olives
• 1 tablespoon red wine vinegar
• 1 1 2 tablespoons extra virgin olive oil

The Instruction of kefalonian lamb pie

• preheat oven to 200c 180c fan forced
• heat oil in a large frying pan over high heat add onion and garlic cook stirring for 2 minutes or until translucent remove from heat add lamb rice passata stock currants parsley and marjoram fold in fetta season stir to combine transfer to a 3 litre 12 cup capacity baking dish
• place 1 sheet of filo on a flat surface spray with olive oil scrunch lightly then place on top of the filling repeat with remaining filo pieces to cover the pie spray with oil bake for 40 minutes or until the pastry is golden and filling is heated through stand for 10 minutes
• meanwhile make tomato and olive salad place tomato cucumber olives vinegar and oil in a bowl
• sprinkle pie with extra marjoram serve with salad

Nutritions of Kefalonian Lamb Pie

calories: 684 496 calories
calories: 42 5 grams fat
calories: 17 9 grams saturated fat
calories: 35 grams carbohydrates
calories: n a
calories: n a
calories: 38 7 grams protein
calories: 143 milligrams cholesterol
calories: 1082 milligrams sodium
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calories: nutritioninformation