Ground beef & leek pie

10 min

10

Σχετικά με τη συνταγή

Calories ~560kcal

Protein ~35g

Carbohydrates ~23g

Fat ~35g

Greek / Traditional

Preparation 10 min

Cooking 1 hour & 30 min

Servings 10

Διατροφική αξία ανά μερίδα

Calories ~560kcal

Protein ~35g

Carbohydrates ~23g

Fat ~35g

The recipe

Ground beef & leek pie

Greek / Traditional

10 min Preparation

1 hour & 30 min Cooking

10 Servings

Nutrition per serving

~560 kcal Calories

~35 g Protein

~23 g Carbohydrates

~35 g Fat

Υλικά

1 kg ground beef
1 kg leeks (white part only)
120 ml olive oil
1 onion, finely chopped
200 g feta cheese
200 g graviera cheese
½ bunch parsley, finely chopped
1 glass white wine
200 ml milk
1 pinch nutmeg
½ cinnamon stick
2–3 allspice berries
2 eggs
Salt and black pepper
8 sheets of rustic phyllo pastry

Ground beef & leek pie

Preparation: 10 min Cooking: 1 hour & 30 min Servings: 10 Cuisine: Greek / Traditional

Nutrition per serving: Calories ~560 kcal · Protein ~35 g · Carbohydrates ~23 g · Fat ~35 g

Ingredients

1 kg ground beef
1 kg leeks (white part only)
120 ml olive oil
1 onion, finely chopped
200 g feta cheese
200 g graviera cheese
½ bunch parsley, finely chopped
1 glass white wine
200 ml milk
1 pinch nutmeg
½ cinnamon stick
2–3 allspice berries
2 eggs
Salt and black pepper
8 sheets of rustic phyllo pastry

Method

For the filling
Heat the olive oil in a large pot over medium-high heat. Add the ground beef, breaking it up with your hands or a wooden spoon so it spreads evenly in the pot. Sauté well until browned and aromatic.
Add the finely chopped onion and sauté until softened and glossy. Then add the leeks, sliced into thin rounds, and continue cooking until softened.
Deglaze with the white wine and cook until the alcohol evaporates. Add the allspice berries, cinnamon stick, and whole nutmeg.
Pour in the milk, season with salt and pepper, and let the mixture simmer gently for a few minutes until the flavors combine and most of the liquid is absorbed.
Add the chopped parsley and mix well. Remove from heat and discard the allspice, cinnamon stick, and nutmeg.
Let the filling cool slightly, then add the crumbled feta, grated graviera, and eggs. Mix thoroughly until the filling is well combined and creamy.
Assembling the Pie
Brush a baking dish or tray with olive oil and layer the phyllo sheets, lightly brushing each one with oil. Place four sheets on the bottom, allowing the edges to hang over the sides.
Spread the filling evenly over the base, then cover with the remaining three sheets, brushing each sheet with olive oil.
Fold the overhanging edges inward and press gently around the edges to seal the pie. Brush the top well with olive oil and score the surface into portions without cutting all the way through.
Sprinkle lightly with water for extra crispiness.
Baking
Bake in a preheated oven at 170°C (340°F) for about 1 hour, until the pie turns deep golden brown and the pastry is crisp.
Serving
Let the pie rest for 10–15 minutes after baking, then cut into portions and serve.
For a milder flavor, blanch the leeks for 1–2 minutes before cooking.
The milk helps soften the sharpness of the leeks and adds sweetness.
Slow baking is the key to a crisp pastry and well-set filling.
Every oven behaves differently, so adjust the temperature between 160–170°C for best results.

Εκτέλεση

For the filling

Heat the olive oil in a large pot over medium-high heat. Add the ground beef, breaking it up with your hands or a wooden spoon so it spreads evenly in the pot. Sauté well until browned and aromatic.

Add the finely chopped onion and sauté until softened and glossy. Then add the leeks, sliced into thin rounds, and continue cooking until softened.

Deglaze with the white wine and cook until the alcohol evaporates. Add the allspice berries, cinnamon stick, and whole nutmeg.

Pour in the milk, season with salt and pepper, and let the mixture simmer gently for a few minutes until the flavors combine and most of the liquid is absorbed.

Add the chopped parsley and mix well. Remove from heat and discard the allspice, cinnamon stick, and nutmeg.

Let the filling cool slightly, then add the crumbled feta, grated graviera, and eggs. Mix thoroughly until the filling is well combined and creamy.

Assembling the Pie

Brush a baking dish or tray with olive oil and layer the phyllo sheets, lightly brushing each one with oil. Place four sheets on the bottom, allowing the edges to hang over the sides.

Spread the filling evenly over the base, then cover with the remaining three sheets, brushing each sheet with olive oil.

Fold the overhanging edges inward and press gently around the edges to seal the pie. Brush the top well with olive oil and score the surface into portions without cutting all the way through.

Sprinkle lightly with water for extra crispiness.

Baking

Bake in a preheated oven at 170°C (340°F) for about 1 hour, until the pie turns deep golden brown and the pastry is crisp.

Serving

Let the pie rest for 10–15 minutes after baking, then cut into portions and serve.

TIPS

For a milder flavor, blanch the leeks for 1–2 minutes before cooking.

TIPS

The milk helps soften the sharpness of the leeks and adds sweetness.

TIPS

Slow baking is the key to a crisp pastry and well-set filling.

TIPS

Every oven behaves differently, so adjust the temperature between 160–170°C for best results.