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    You are in: Home / Recipes / Lamb Ragout With Fillo Crust Recipe
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    Lamb Ragout With Fillo Crust

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    • on November 10, 2012

      When I made this for my fiance, he was insisting that I add it to my permanent recipe book after just a few bites! And I have to say that I agree. The flavor combination was just perfect, with the feta especially sending it into heavenly territory. Don't be intimidated by the number of ingredients or the fillo dough; it's easier than you might think. I wound up making this with beef instead of lamb, and for step #2, I just dumped it all in a Crock Pot on high for 5 hours until the meat was tender. I made a half recipe (1 1/2 kg is about 3 1/3 lbs.) and baked it in a 10-inch deep dish pie plate with the sheets of fillo overlapping each other on top (just rotate each sheet a little when adding it and trim the edges when you're finished). It turned out perfect that way, so if you don't have smaller oven-safe casserole dishes, don't let that stop you! The only thing that I will do differently next time is to add more fillo. I used 7 sheets, but I think I might increase it to 10 just because I really like fillo. But truly an excellent recipe, definitely a new favorite, so thank you very much for posting! Made for PAC Fall 2012.

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    Nutritional Facts for Lamb Ragout With Fillo Crust

    Serving Size: 1 (787 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1540.6
    Calories from Fat 902
    Total Fat 100.2 g
    Saturated Fat 44.3 g
    Cholesterol 349.6 mg
    Sodium 1471.2 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 4.3 g
    Sugars 38.4 g
    Protein 84.1 g


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