Wouldn't you love a lamb pie with soft goat cheese and herbs? Mmm....soooo good!
This knock-out recipe is for a baking pan of approximately 12 to 14 inches. It will give us twenty medium sized pieces - you'll have to fight off the crowds for your share!
The ingredients that we are going to need are the following:
To start our recipe we take a large deep frying pan, heat up some olive oil, and saute the finely chopped onions and scallions, until they become transparent.
Add half of your finely chopped dill, and saute for a couple more minutes (2-3).
You can now add the small pieces of the already-roasted lamb in your pan.
Add salt and pepper as needed.
Saute the meat and vegetables for about three to four more minutes.
Pour in our pan the one glass of dry white wine (Pinot Grigio) and add as much water to almost completely cover the meat.
Lower the flame, and let the food slowly cook for approximately twenty more minutes until the meat becomes tender and almost completely dried out.
Turn off the flame, remove the pan, and add now your finely chopped spearmint, the rest of your dill, and the fresh goat cheese.
Separate your egg yokes from the whites. Add in your pan the two whites and just 1 of the egg yokes.
Mix together and stir and add more salt and pepper if needed.
you can now pre-heat your oven to 375 to 400 degrees.
Take your baking pan, apply a splash of olive oil on the bottom of the pan and spread evenly to all corners. Layer the four phyllo leafs by lightly applying olive oil between each layer.
Pour your meat and herb stuffing on your pan, after the fourth layer, spread it evenly across the pan, and cover it with the rest of your phyllo dough, remembering to apply a bit of olive oil between each layer.
If you have a phyllo dough with a different number of leafs, keep in mind this simple rule: use half the amount as a bottom crust layer, and the other half on top of the middle stuffing.
Round the phyllo dough edges towards the middle to create a nice crust.
In a small bowl, mix together the three tablespoons of the milk with the egg yoke that you kept, and spread the mixture very well on top of the pie.
With a sharp knife, cut the pie into pieces, for easier serving later, plus it helps thoroughly and evenly cook the pie.
Put in the oven and bake for approximately ten minutes before then lowering the temperature to 320 degrees. Then bake for forty more minutes until the pie crusts take on a lightly brown or golden color.
when its ready, turn off the oven, and let the pie cool down for fifteen to twenty minutes before you serve.