A type of pie that we will find in all parts of our Greece, and depending on the region, changes in taste are made due to the additional ingredients that each place produces. It is a traditional recipe easy, fast, and very filling.
Old and young love it and it is a basic ingredient in our festive tables, Christmas and Easter, birthdays and holidays, in buffets, and on Sunday tables with friends and relatives!
- 500 g ground beef
- 2 large dried onions, finely chopped
- 300 g of cheese mix or grated cheese of your choice
- 3 tablespoons chopped garlic
- 1 dose sheet for pies or 1 pack of prepared pie sheet
- 1 glass of white wine.
- 2 carrots grated in the fine hole
- 1 kg c pulp
- ¼ κ γ cinnamon
- ¼ κ γ spice
- ¼ κ γ nutmeg
- Chicken broth
- ¼ κ γ παπρικα
- Salt Pepper
- Olive oil for sautéing
- Seed oil for oiling the leaves
- 1 egg
- A little sesame for sprinkling
- Open the oven to preheat. Take a casserole dish and sauté the minced meat. When all the lumps are broken and all the rose color is gone from the minced meat, add the onion and the pulp. Then add the garlic and carrots.
- Then quench with wine, let the alcohol go, add a little chicken broth, spices and let it simmer until almost the liquids are saved.
- Then we make the dough for the leaves.
- Once the minced meat is done, pull it aside and wait for a while for the temperature to drop and add the cheeses. Stir and then add the egg, and continue to stir with quick movements.
- Divide the leaves evenly in the pan, oiling the middle ones and pour the filling in the middle. Carve the leaves at the end after we have oiled the top leaf and sprinkle with sesame
- Bake for about 45 minutes at 180 degrees until our pie is crispy and golden brown.
- Allow to cool for 10 minutes before cutting.