Lamb Pie, Ioannina Style
Submitted by littegoat1m
Greek lamb pie from Ioannina with ground leg of lamb, cinnamon, and mizithra cheese wrapped in buttered phyllo pastry. A savory, flaky pie scored into diamonds and baked golden.
YIELD
10 servingsPREP
30 minCOOK
60 minREADY
90 minThis lamb pie from Ioannina in northwestern Greece wraps a cinnamon-spiced ground lamb filling in layers of buttered phyllo pastry. The filling is bound with milk-soaked toast, beaten eggs, and a mix of mizithra and kefalotyri cheeses, giving it a custardy body that holds together when sliced.
Ground leg of lamb is the right cut here. It’s leaner than shoulder but still has enough fat to keep the filling moist. Cook it gently, mashing with a fork until the raw color disappears and the meat breaks into fine, even crumbles.
The milk-soaked toast is a traditional binder in Greek meat pies. It absorbs the filling’s juices, adds body, and keeps everything from being crumbly. Soak the toast until it’s completely soft before stirring it in.
Pro Tips
- Brush every phyllo sheet with melted butter. Six sheets on the bottom, six on top, each one buttered. Dry phyllo sheets crack and don’t puff into separate flaky layers.
- Score only the top 3 sheets of phyllo before baking. Cutting through all the layers lets the filling bubble up and stick to the top crust.
- Let the pie rest 15 minutes on a rack after baking. The filling firms up and the slices hold their shape instead of collapsing.
- The filling can be made a day ahead and refrigerated. Assemble and bake when ready.
Variations
- Use ground beef in place of lamb for a milder flavor.
- Add a pinch of nutmeg with the cinnamon for a warmer spice profile, similar to a moussaka.
- Swap mizithra for ricotta salata or a mix of feta and Parmesan if Greek cheeses aren’t available.
Ingredients
Directions
In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent.
Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears.
Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley.
Cover the pan and simmer for 20 minutes.
(This much can be cooked a day in advance and stored in the refrigerator.)
Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese.
Mix the filling with a wooden spoon, taste, and add more cinnamon if you like.
Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.
Spread 6 filo sheets, brushing melted butter in between the sheets, making sure the pasry fits the sides and bottom of the pan.
Pour in the filling, spreading evenly with a spatula.
Cover with the remaining 6 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.
Bake for 40 to 50 minutes in a moderately slow oven (325 F), raising the temperature to 350℉ (180℃) during the last 10 minutes.
Remove from the oven and let stand on a rack for 15 minutes.
Cut into diamonds or squares and serve warm.
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