Kreatopita Argostoli Recipe

Ingredients
<br>- 24 sheets phyllo dough
<br>- 4 cups cooked white rice
<br>- 1 clove garlic, minced
<br>- 3 cups cubed cooked lamb
<br>- 1 lemon, juiced
<br>- 2 potatoes, peeled and quartered
<br>- 4 hard-cooked eggs, quartered
<br>- 2 tablespoons lemon zest
<br>- 2 tablespoons chopped fresh parsley
<br>- 2 tablespoons chopped fresh mint leaves
<br>- 1 1/2 cups crumbled feta cheese
<br>- 1/2 cup olive oil
<br>- 1 cup beef broth
<br>- 1 tablespoon chopped fresh oregano
<br>- 1/2 teaspoon ground black pepper
<br>- 1 egg, beaten
<br>- 1/2 cup butter, melted
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
<br>step 2: Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
<br>step 3: Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
<br>step 4: Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
<br>step 5: Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
<br>step 6: Top with remaining 12 phyllo sheets brushed lightly with melted butter.
<br>step 7: Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.
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Ingredients
- 24 sheets phyllo dough
- 4 cups cooked white rice
- 1 clove garlic, minced
- 3 cups cubed cooked lamb
- 1 lemon, juiced
- 2 potatoes, peeled and quartered
- 4 hard-cooked eggs, quartered
- 2 tablespoons lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint leaves
- 1 1/2 cups crumbled feta cheese
- 1/2 cup olive oil
- 1 cup beef broth
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground black pepper
- 1 egg, beaten
- 1/2 cup butter, melted

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
step 2: Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
step 3: Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
step 4: Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
step 5: Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
step 6: Top with remaining 12 phyllo sheets brushed lightly with melted butter.
step 7: Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

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