Mediterranean lamb and vegetable pie recipe
Mediterranean Lamb and Vegetable Pie recipe
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|1 kg||beef tomatoes, peeled and diced|
|2 tbsp||olive oil|
|2 clove(s)||garlic, chopped|
|200 g||minced meat, lamb|
|salt and pepper|
|200 g||crumbled Feta cheese|
|½ bunch(es)||parsley, chopped|
|500 g||filo pastry sheets (yufka)|
Heat the oil and sauté the onion and the garlic until lucent. Add the minced meat and sauté until crumbly. Stir in the aubergines and the tomatoes. Season with salt, pepper and sugar and cook over low heat for 10 minutes. Allow to cool.
Preheat the oven to 200°C.
Mix the feta cheese with the eggs and the parsley and stir the mixture in the minced meat mixture.
Place 1/3 of the yufka sheets on the bottom of a greased rectangle casserole dish and spread each sheet with melted butter. Spoon in the minced meat mixture, then cover with the remaining buttered yufka sheets.
Cut the casserole in slices, then bake for 40 minutes. Cover in the last 15 minutes of baking time with ovenproof foil.
ca. 30 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Mediterranean lamb and vegetable pie recipe
Recipe type: xarchivex
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