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Kreatopita Greek Lamb and Cheese Pie
A buttery double-crust pie filled with slow-cooked lamb, ricotta, feta and fresh herbs. The meat is stewed in just enough water to be moist but not wet, so the pastry stays crisp.
- YieldServes 6
- Hands-on1 h 10 min
- Total2 h 35 min
- Difficulty
Ingredients
Pastry
- 450 gall-purpose flour
- 1 pinchsalt
- 125 gunsalted butter, cold, cubed
- 185 mlcold water
- 1small egg, for glazing
- 1 tbspmilk, for glazing
- 1 tbspsesame seeds, for sprinkling
Filling
- 60 gunsalted butter
- 1large onion, finely chopped
- 1 kglean boneless lamb leg, cut into 2 cm cubes
- to tastesalt
- to tasteblack pepper, freshly ground
- 250 gmizithra cheese
- 75 gfeta, crumbled
- 3 tbspflat-leaf parsley, chopped
- 1 tspdill, chopped
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