Ingredients
1 karen mintzias
1 small leg of lamb boned, cut into 1 piec, es, bones reserve
1 lemon (juice only)
1/4 cup oil or butter
1 onion, chopped
3 medium potatoes, parboiled in their jacke
1 large carrot, parboiled, diced
3 cup parboiled white rice, drained
2 tbsp tomato puree
1 cup feta cheese, crumbled
1/2 cup chopped fresh parsley
2 sprigs fresh mint, chopped
1 tsp dried oregano
1 garlic clove, sliced
1 tsp ground cinnamon
1 orange or lemon peel cut into piec, es
1 salt & freshly ground pepper
16 commercial filo sheets
6 tbsp butter (or more), melted
3 hard-boiled eggs, quartered
Directions
On the island of Kefallinia in the Ionion Sea, the
Feast Day of Analipseos (Ascension Day) is celebrated
with the traditional "kreatopita" (meat-pie). This
spicy pie also ushers in the beginning of Lent on the
day of Apokreas.
In a stock pot, cover the lamb bones with cold water.
Simmer, covered for 1 hour. Strain, boil down to 1
cup, and set aside. Sprinkle the lemon juice on the
lamb cubes. Heat the oil or butter in a heavy pan, add
the onions and lamb, and saute the meat on all sides
until the onions are soft without browning. Pour the
onions, lamb, and juices into a large bowl. Add the
diced potatoes and carrot, rice, tomato puree, cheese,
parsley, mint, oregano, garlic, cinnamon, and fruit
peel and season with salt and freshly ground pepper.
Add enough reserved lamb broth for liquid while pie
bakes, then mix with a wooden spoon.
Butter the bottom and sides of a 9 x 12 x 3 inch pan.
Spread 8 filo sheets, brushing the melted butter in
between the sheets, making sure the pastry fits the
sides and bottom of the pan. Pour in the filling,
spreading evenly with a spatula. Place the egg
quarters here and there across the top and cover with
the remaining filo sheets, brushing with butter as
before. Flute the edges with two fingers or a fork and
brush the top with butter. Using a sharp knife, score
the top 3 filo sheets into square or diamond shapes,
or prick the homemade pastry with a fork. Bake for 40
to 50 minutes in moderately slow oven (325 F), raising
the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack
for 15 minutes. Cut into diamonds or squares and serve
warm.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
Servings: 12 servings
Kefallinian Spicy Meat Pie Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into antiquity, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient recipes were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans made use of many different herbs, including a few you will know such as basil, rue and dill. Moving our culinary historical trip onwards, there were two interesting cookery books which date from the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the indian food that is served today, but rather accounts of the types of food cooked for the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an increase in recipe manuscripts, the majority of which still exist in private cookery archives. When we get to the 20th century, cookery publications are increasing in popularity mostly due to more people being able to read, people having increased spare time and being a little richer. The arrival of TV brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Kefallinian Spicy Meat Pie recipe.
