Everything you’ll need to make this leek-and-ground-beef pie 

  • 6 village-style phyllo sheets
  • 1/4 cup olive oil for brushing the sheets
  • 1½ kg leeks (use only the white part)
  • 3 beaten eggs
  • 400 g ground beef (coarsely ground, once through the grinder)
  • 1/4 cup dry white wine
  • 1 cup grated kefalotyri cheese
  • 1 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 1/4 cup fine semolina or bread crumbs
  • Salt, to taste
  • Freshly ground black pepper
  • A pinch of nutmeg

Instructions

For the filling

  1. Remove the green parts of the leeks (reserve these for making broth, if you like).
  2. Wash the tender parts of the leeks well, and slice them.
  3. In a pot of boiling water, blanch the leeks for 5-6 minutes and drain well.
  4. Heat the olive oil in a large skillet or wide saucepan over medium-high heat, and sauté the ground beef for 6-7 minutes, until browned.
  5. Add the blanched leeks to the skillet.
  6. Sauté for another 3-4 minutes and deglaze with white wine.
  7. Let the mixture cook until it is completely dry and no liquids remain.
  8. Season carefully with salt (the cheeses will add saltiness), add plenty of pepper, and sprinkle in the nutmeg.
  9. Let the mixture cool slightly.
  10. Add the breadcrumbs, beaten eggs, and cheeses, and mix well to combine.

Assembling and baking the pie

  1. Preheat the convention oven to 180ºC (350ºF).
  2. Brush a large shallow baking tray (approx. 40 cm) with olive oil.
  3. Lay out the first 3 phyllo sheets, brushing each one lightly with olive oil. Let the edges of the phyllo overhang the tray.
  4. Spread the leek and beef filling evenly over the phyllo.
  5. Cover with the remaining 3 phyllo sheets, brushing each with olive oil and crumpling them slightly so they don’t extend beyond the edges of the tray.
  6. Tuck in the edges of the phyllo around the filling to seal it in.
  7. Score the pie into portions with a sharp knife.
  8. Drizzle the top lightly with olive oil and sprinkle a few drops of water over the surface.
  9. Bake on the bottom rack for about 1 hour, until the pie pulls away from the sides of the tray.

Enjoy!

Source: Argiro Barbarigou