Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Leek and Ground Meat Pie from Kozani - Gizlemopita

Thursday, October 6, 2011

[MC-AllEthnic-Recipes] Macedonian Leek and Ground Meat Pie from Kozani - Gizlemopita - 6g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Macedonian Leek and Ground Meat Pie from Kozani - Gizlemopita

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra-virgin olive oil -- or unsalted butter, plus more oil for brushing the phyllo
4 large leeks -- white and tender green parts, washed well and finely chopped
1 large onion -- finely chopped
1/3 pound lean ground lamb
1/3 pound lean ground pork
salt and freshly ground black pepper -- to taste
3 large eggs -- to 4 eggs, lightly beaten
1 package commercial phyllo dough -- at room temperature (or homemade Macedonian Phyllo)

Preheat the oven to 375F. Lightly oil an 18-inch round baking or pizza pan.

Heat the olive oil or butter in a large, heavy skillet over medium heat and cook the leeks and onion until wilted and translucent, stirring, about 12 minutes. Add the ground meats, season with salt and pepper, and brown together with the leeks. Remove from the heat and set aside to cool for a few minutes. Mix in the eggs and adjust the seasoning.

Divide the dough into 2 equal balls. Keep the first ball covered with either a kitchen towel or an inverted bowl while you work with the second ball. On a lightly floured work surface roll the phyllo ball into a circle about 22-inches in diameter with a lightly floured rolling pin or dowel. Fit into the bottom of the pan, leaving the edges hanging over the rim, and brush with oil. Spread the filling evenly over the phyllo. Roll the reserved ball into a 22-inch circle and cover the filling. Brush that with oil, too. Roll in the edges to form a crust and score the pie into serving pieces. Bake until the pastry is golden, about 50 minutes. Let cool in the pan and serve.

Note: You may reduce the ingredients by half and bake the pie in a 10-inch or 12-inch round pan.
The pie may also be made with commercial phyllo. For every sheet of homemade, use 3 to 4 sheets of commercial phyllo.

AuthorNote: This dish is found all over Macedonia and Thrace, to the east. The key is in using very good-quality lean ground meat, lest the pie turn out unpleasantly greasy.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 pie"
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Per Serving (excluding unknown items): 211 Calories; 18g Fat (75.7% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

NOTES : Borek

Nutr. Assoc. : 0 0 0 3618 3623 0 0 0