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From: Dave Drum (1:3634/12)
To: All
Date: Thu, 21.03.19 07:02
St. Basil 07
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Basil Meat Pie
Categories: Lamb/mutton, Herbs, Pastry, Vegetables, Rice
Yield: 6 Servings

1 1/2 tb Butter
1/4 c Onion, finely chopped
1 ts Minced garlic
3/4 lb Lamb mince
1/2 ts Salt
1 ts Dried oregano
1/4 c Fresh parsley; minced
1/4 c Cooked rice
3 lg Eggs
8 oz Pkg phyllo dough; thawed
- according to pkg guide
1/2 c Butter; melted

In a skillet, melt the butter over medium heat. Saute the
onions until transparent. Add the ground meat and stir to
break up any large chunks. Season with garlic, salt,
oregano and pepper. Drain off any grease.

Mix in the parsley, rice and eggs until well blended. Set

Cut the phyllo dough sheets to fit a 9" x 13" rectangle or
10" × 10" square baking pan. Brush the bottom of the pan
with melted butter. Lay a sheet of the phyllo dough on the
bottom, brush with melted butter, add another sheet, brush
with butter again and repeat until half of the sheets
(about 10) are layered on top of each other. Spread the
meat mixture evenly on this layer. Place a clean coin on
top of the meat (optional).

Lay a sheet of phyllo dough on top of the meat mixture,
brush with melted butter, add another sheet, brush with
butter again and repeat until all sheets of phyllo dough
are used. Use a sharp knife to score down the meat pie for
easier cutting after it is baked. Bake in a 375°F/190°C
oven for 35-45 minutes or until golden. Remove from the
oven. Slice the pie using the score marks as guides. Serve

NOTES: To stretch out the filling in the meat pie, feel
free to substitute diced potatoes for the rice as an
ingredient in lakror.

Heat any leftovers in the oven instead of in the microwave
to retain the crispness of the meat pie.

If there is a coin hidden in the meat pie, let others know
about the symbolism *!and safety!* BEFORE they eat their

Adapted from Cooking with the Saints by Ernst Schuegraf


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