Kreatopita Argostoli
Description
A spicy Greek dish made with lamb and feta cheese in a phyllo pastry.
Ingredients
•
24 sheets phyllo dough
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4 cups cooked white rice
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1 clove garlic, minced
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3 cups cubed cooked lamb
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1 lemon, juiced
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2 potatoes, peeled and quartered
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4 hard-cooked eggs, quartered
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2 tablespoons lemon zest
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh mint leaves
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1 1/2 cups crumbled feta cheese
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1/2 cup olive oil
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1 cup beef broth
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1 tablespoon chopped fresh oregano
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1/2 teaspoon ground black pepper
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1 egg, beaten
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1/2 cup butter, melted
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2
Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
3
Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4
Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5
Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6
Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7
Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.