Greek Meat Pie

Contributed By: Kay Davis


Pastry crust:
3 cups flour
? cup olive oil
1/2 cup water added gradually

Put flour and olive oil in a medium bowl. Add water gradually until it makes a soft dough.
Cut ball of dough in half and set one ball aside. Roll out on a floured surface until thin. Place dough on the bottom of a 9 inch deep dish pie pan.
Kay?s note: You can cheat by using the ready made crusts that you purchase in a grocery store!

1 lb. ground beef, lamb or veal
2 medium onions finely diced
2 tablespoons olive oil
salt and pepper
? tsp. cinnamon
2 eggs, separated
1 cup Bechamel sauce (see below)
1 cup grated Gruyere chese
2 tablespoons bread crumbs


Brown onion in olive oil then add meat, salt, pepper and cinnamon. Saute until liquid has evaporated, then set aside to cool. Lightly beat egg whites. When the meat mixture has cooled, add the Bechamel sauce, 1 egg yolk, the cheese, bread crumbs and egg whites.
Pour mixture into the pie pan and top with top crust into which you have cut several slits for venting. Brush with egg yolk.
Bake in a 375 F oven for 35 minutes. Let sit for 15 minutes before serving.

Bechamel sauce
2 tablespoons olive oil
2 tablespoons flour
1 cup milk
2 tablespoonns Parmesan cheese
1 egg lightly beaten
pinch nutmeg
salt and pepper
In a saucepan put the butter and flour. Stir together until they get llightly brown. Gradually add milk and stir until thick. Remove from heat. Cool slightly then add cheese,egg, salt and Pepper.

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