A savoury, sumptuous pie suitable for a starter or even as a main dish.

Serves: 8-10 Prep. time: 15′ Cooks in: 1:20′ Ready in: 1:35′

Ingredients
10-12 phyllo sheets, defrosted, at room temperature
½ cup extra-virgin olive oil mixed with ½ cup melted butter

For the filling
2 tbsp butter
500 g ground pork
¼ cinnamon, powder
1/2 tsp allspice, powder
1/2 tsp nutmeg, powder
1 large onion, finely chopped
1 tbsp tomato paste
1 ripe tomato, peeled, grated
1/2 cup white dry wine
5 leeks, chopped, boiled for 10′ until softened
150 g Kefalotiri cheese, chopped
2 eggs
½ cup sweet tarhana
2 tbsp parsley, finely chopped
salt, pepper

Method
Step 1
In a large non-stick frying pan heat butter and when hot cook ground pork with spices until lightly. Allow any water to evaporate.

Step 2
Stir in onion for 1′ . Add all tomato and paste and stir for 1′. Pour in wine and allow alcohol to evaporate. Reduce heat to low and cook for 10′. Then add leek, stir and remove pan from heat. Stir in cheese, eggs, tarhana and parsley, salt and pepper. Allow to cool down.

Step 3
Preheat oven at 180οC/fan. Brush a rectangle baking pan with oil and line half phyllo sheets, brushing them one by one with oil as you go. Spread the filling evenly and cover with the remaining sheets, brushing with oil as you go. Score the surface and brush with 1 tbsp of water.

Step 4
Bake for 1 hour or until nicely colored. Serve warm.

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