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
- Remove the green parts of the leeks (reserve these for making broth, if you like).
- Wash the tender parts of the leeks well, and slice them.
- In a pot of boiling water, blanch the leeks for 5-6 minutes and drain well.
- 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.
- Add the blanched leeks to the skillet.
- Sauté for another 3-4 minutes and deglaze with white wine.
- Let the mixture cook until it is completely dry and no liquids remain.
- Season carefully with salt (the cheeses will add saltiness), add plenty of pepper, and sprinkle in the nutmeg.
- Let the mixture cool slightly.
- Add the breadcrumbs, beaten eggs, and cheeses, and mix well to combine.
Assembling and baking the pie
- Preheat the convention oven to 180ºC (350ºF).
- Brush a large shallow baking tray (approx. 40 cm) with olive oil.
- Lay out the first 3 phyllo sheets, brushing each one lightly with olive oil. Let the edges of the phyllo overhang the tray.
- Spread the leek and beef filling evenly over the phyllo.
- 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.
- Tuck in the edges of the phyllo around the filling to seal it in.
- Score the pie into portions with a sharp knife.
- Drizzle the top lightly with olive oil and sprinkle a few drops of water over the surface.
- Bake on the bottom rack for about 1 hour, until the pie pulls away from the sides of the tray.
Enjoy!
Source: Argiro Barbarigou