Lamb Pie

Based on a recipe for Lamb Pie with Phyllo (I used puff pastry) in The Complete Book of Greek Cooking from the ladies of St. Paul's Orthodox church in Hempsted, NY. I like that you can toss in any extra veggies you've got lying around.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  lean lamb shoulder (boned, cut into 1/2-inch cubes)
• 3  teaspoons butter
• 1⁄4 lb butter, for brushing phyllo dough
• 1  teaspoon salt
• 1⁄2 teaspoon pepper (I use half white and half black pepper)
• 1⁄2 cup onion (minced)
• 1  cup  diced potato (boiled until barely tender)
• 3⁄4 cup feta cheese (crumbled or diced)
• 1⁄2 cup cooked rice (or extra 1/2 cup potato)
• 1⁄2 cup celery (chopped)
• 1⁄4 cup parsley (minced)
• 1⁄4 cup olive oil
• 1⁄2 teaspoon  crushed dried mint
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon cumin
• 1  teaspoon  quatre-epices (optional)
•  salt & pepper
• 12  sheets phyllo pastry or 6  sheets puff pastry

Directions

1. Brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.
2. In remaining fat, saute onions until clear. Add to meat in mixing bowl.
3. Add to mixing bowl: potatoes, feta, rice, celery, parsley, olive oil, mint, cinammon, cumin (and quatre epices). (I added some frozen peas, too. Here's your chance to get rid of leftover veggies.).
4. Preheat oven to 350 degrees.
5. Grease pan.
6. Spread half of puff pastry to cover the entire bottom and sides of pan. (If using phyllo, use at least 6 sheets; butter every sheet and be sure the sheets overlap.)
7. Spread meat filling evenly.
8. Lay out other half of puff pastry and seal edges. (If using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)
9. Brush top with melted butter. (If using phyllo, you can score the top with a sharp knife into the number of servings you want; don't cut all the way through.).
10. Bake for 45 minutes or until golden.
11. Let stand 5 minutes.
12. Serve with salad.