Greek lamb pie with fillo lid

Name: Greek lamb pie with fillo lid
Yield: 4
Ingredients: Pepper; ½ roll Fillodej; ½ tsp Rosemary; 1 dl Minced parsley; 1 tbsp Oil; 1 tsp Salt; 1 dl Dry white wine; 12 black Olive; 150 g Feta cheese; 2 Bøftomater; 2 clove Minced garlic; 2 dl Cooked rice; 20 g Melted butter; 4oo g Minced lamb

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Greek lamb pie with fillo lid

		Pepper
½	roll	Fillodej
½	tsp	Rosemary
1	dl	Minced parsley
1	tbsp	Oil
1	tsp	Salt
1	dl	Dry white wine
12	black	Olive
150	g	Feta cheese
2		Bøftomater
2	clove	Minced garlic
2	dl	Cooked rice
20	g	Melted butter
4oo	g	Minced lamb

Instructions for Greek lamb pie with fillo lid

To prepare the Greek lamb pie with fillo lid recipe, please follow these instructions:

Filling: brown the meat in hot oil with stirring. Add rosemary, salt, pepper, garlic, parsley. Sprinkle with the wine and simmer for 10 minutes. Rinse and peel the tomatoes and cut them in both. Mix tomatoes, rice, olives, crumbled feta with the meat. Distribute the mixture into a pie dish of approx. 24 cm.

Pour the fillet up and cut the roll for 2 cm. Wide strips. Shake the strips apart and put them over the fill as wide bands in the disorder. Brush with butter.

Place the dish in the oven for 30-35 minutes. At 200 ° until the dough is golden. Serve the pink loin with green salad, a bowl of cold yogurt and chopped cucumbers.

Greek lamb pie with fillo lid

Ingredients for Greek lamb pie with fillo lid

Instructions for Greek lamb pie with fillo lid

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