*  Exported from  MasterCook  *
                         KEFALLINIAN SPICY MEAT PIE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Greek                            Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       sm           Leg of lamb
                         - boned, cut into 1 pieces,
                         - bones reserved
    1                    Lemon (juice only)
      1/4   c            Oil or butter
    1                    Onion -- chopped
    3       md           Potatoes -- parboiled in their
                         - jackets, peeled & diced
    1       lg           Carrot -- parboiled, diced
    3       c            Parboiled white rice -- drained
    2       tb           Tomato puree
    1       c            Feta cheese, crumbled
      1/2   c            Chopped fresh parsley
    2                    Sprigs fresh mint -- chopped
    1       t            Dried oregano
    1                    Garlic clove -- sliced
    1       t            Ground cinnamon
    1                    Orange or lemon peel
                         - cut into pieces
                         Salt & freshly ground pepper
   16                    Commercial filo sheets
    6       tb           Butter (or more) -- melted
    3                    Hard-boiled eggs -- quartered
   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
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles. Avenel Books, New York.
   Typed for you by Karen Mintzias
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