Beef Rice Pie (Greek-American)

This is my version of my great-Grandmother's Greek meat pie recipe. (I don't think that she would mind me adding some additional flavors!) I like to make it as a baked large pie with eggs to bind the filling, but originally the pies were deep-fried pinwheels. Time does not include browning the meat, cooking the rice, or preparing the pie crust. Note: Perfect Oil Pastry is a great oil pastry recipe!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb ground beef, browned and drained
• 2  cups cooked rice
• 2  tablespoons ground cinnamon
• 1⁄2 teaspoon pepper
• 1  tablespoon salt
• 1  small  diced onions, cooked with the ground beef or 2  teaspoons onion powder
• 2  teaspoons dried oregano
• 1⁄2 cup sun-dried tomato packed in oil, drained and diced
• 2  tablespoons brown sugar
• 4  ounces feta, crumbled
• 1⁄4 cup olive oil
• 2  eggs
• 1  double crust pie crust (oil)

Directions

1. Preheat oven to 400 degrees F.
2. Mix all of the ingredients together in a bowl, except for the pie crust, of course! (An oil pastry does work best--or phyllo can be used instead.).
3. Put the bottom crust in a 10" pie pan, fill with the beef and rice mixture, and top with the top crust, crimping the edge.
4. Bake for 45 minutes or until the top crust is golden.
5. Let cool for a few minutes and then serve!