Minced meat pie from Ioannina

Hospitable, hearty to the point that they surprise outlanders, the people of Epirus have many ways to treat the unexpected friend or visitor. It is my pleasure to share this recipe with you, as a true woman of Epirus. It is made all around Epirus.

Recipe by ΚΑΝΕΛΛΑ

Cookpad Greece @cook_8238176

Greece

Recipe by ΚΑΝΕΛΛΑ

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Ingredients

up to 15 persons

8 sheetsfilo pastry
1 1/2 kglamb mince
1little milk
8rusks
6eggs
4 tbspbutter
1little grated cheese
2onions, finely chopped
1 handfulfinely chopped parsley
2 tbsptomato paste
salt
pepper
cinnamon stick or pimento

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Steps

1

Sauté the onion with butter in a pot until golden. Add the mince and sauté as well. Stir and pour in the tomato paste dissolved in 1 glass of water. Season with salt and pepper, add the parsley and the cinnamon. Let the mince simmer over low heat until it absorbs all its juices.
2

Meanwhile soak the rusks in milk and after you squeeze them add them to the cooked mince together with the grated cheese and the eggs which you have already beaten.
3

Butter a baking tray and spread half the filo sheets also brushing them with melted butter. Spread the filling and cover with the remaining sheets which, once again, you butter one by one.
4

Score the pie to pieces using a pointy knife and bake in a moderate oven for 45 minutes.