A spicy Greek dish made with lamb and feta cheese in a phyllo pastry.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

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  • Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).

  • Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.

  • Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.

  • Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.

  • Top with remaining 12 phyllo sheets brushed lightly with melted butter.

  • Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

Nutrition Facts

543.4 calories; 25.8 g protein; 43.4 g carbohydrates; 171.8 mg cholesterol; 574.6 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2007
Delicious! I used ground lamb instead of cubed and brown rice instead of white. The flavours were just right. A very satisfying dish worth the effort. Great with a fresh garden salad on the side. Read More
(15)

Most helpful critical review

Rating: 3 stars
10/12/2005
This dish took forever to put together! Lots of steps and pre-cooking involved. The taste was good but not that fantastic. We all liked the phyllo crust. Read More
(4)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2007
Delicious! I used ground lamb instead of cubed and brown rice instead of white. The flavours were just right. A very satisfying dish worth the effort. Great with a fresh garden salad on the side. Read More
(15)
Rating: 5 stars
03/17/2007
Delicious! I used ground lamb instead of cubed and brown rice instead of white. The flavours were just right. A very satisfying dish worth the effort. Great with a fresh garden salad on the side. Read More
(15)
Rating: 4 stars
09/16/2003
Really tasty stuff. Great for dinner and would go a long way as part of a buffet in littler (sic)squares Read More
(12)
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Rating: 5 stars
06/15/2005
The taste was very flavorful. This was delicious. It does take a long while to put together but it is worth it. The next time I make it I will prepare it the day before I am going to serve it and refridgerate it over night. This will make it easier. I know I will be serving this for our family gaathering at Easter. Read More
(10)
Rating: 5 stars
05/23/2004
My Greek neighbor got me hooked on this meal. So when I found this version I made it and let HER try it. She was impressed. And so where my kids! The LOVE it. A little labor intensive but worth the effort the taste is out of this world! Read More
(10)
Rating: 5 stars
03/26/2010
This was delicious! It took a bit of time for prep...including cooking lamb and boiling eggs ahead of time. However it was worth it. I kept thinking that the mix of ingredients was odd as I put it together but they came together very nicely in the end. The only thing that I changed was the rice...I didn't have white rice I only had brown. And I only had enough to make two cups. However I felt that was the perfect amount in the end and that 4 cups may have been a bit much. Read More
(7)
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Rating: 4 stars
04/02/2008
I really liked this but my Husband didn't. He thought there were too many textures going. I adore Greek food and thought the flavours were just wonderful. Used minced lamb and didn't add the beaten egg in the top layer because I ran out of eggs! Took a while to put together but the end result is worth it. Too bad I won't be allowed to make this again:( Read More
(6)
Rating: 5 stars
01/08/2008
My family loved this dish. I didnt use the phyllo dough just because I didnt have it and wanted to use what I had on hand. I also used the brown rice as one other person had suggested and the dish was wonderful. Oh and instead of using the beef broth I used the left over gravy from the lamb. Read More
(5)
Rating: 3 stars
10/12/2005
This dish took forever to put together! Lots of steps and pre-cooking involved. The taste was good but not that fantastic. We all liked the phyllo crust. Read More
(4)
Rating: 4 stars
10/05/2010
I made this dish pretty much as written and it was quite good. However my family agreed that when I make it again I would reduce the amount of rice to maybe three cups and increase the amount of meat. I can see also making this with beef. The seasoning combination was excellent. Read More
(4)