couscous instructionsLONGOk..so I wrote out the instructions along with pointers to pictures that I took. If you want to see the pictures...
Here 'tis: Meat Pie from Cephalonia
5 tbsp EO olive oil 1-2lb each lean lamb, pork, beef, cut into 1-2in pieces (or mince if you prefer) 2 large onions, finely chopped 3 cloves garlic, minced 1-4 C rice 1.5 C chopped tomatoes (canned) 1-2 tsp each cinnamon and nutmeg 1-2C water 1 egg, beaten 1-2C hard yellow cheese, grated salt, pepper 1-2 C parsley, chopped Fillo pastry (phyllo)
Brown meat in 3 tbsp of the olive oil, in batches; remove from heat; shred. Add remaining olive oil and cook onions for 10 min. Add garlic, then rice, stirring for 2 min. Add tomatoes, spices and stir. Add water, reduce heat to med-low, and cook for 10 min. Remove from skillet and cool. In a large bowl, combine meat mixture with cheese, egg, salt, pepper and parsley. Layer 4 or 5 sheets of phyllo, brushing each sheet with olive oil into a large, round 15 inch pan. Place mixture on pastry, top with another 3-4 sheets oiling as before. Roll edges of bottom and top together and crimp inwards to form a thick rim. Score pie into diamond wedges and bake until golden, about 50 min. Let cool for at least 30 min. Serve warm or cooled. recipe from The Glorious Foods of Greece by Diane Kochilas. abridged!
Cheers Bronwyn Oz
