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Meat pie from Cephalonia with goat and beef meat
Famous Cephalonian meat pie, with handmade phyllo dough stuffed with meat and Horio grated feta cheese. A traditional and yummy Greek recipe!
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INGREDIENTS For the dough

800 gr all-purpose flour 2 gr dry yeast 80 ml Horio Koroneiki variety 60 gr Horio soft margarine with olive oil 250 gr meat broth 3 gr salt

INGREDIENTS For the stuffing

1 kilo of mixed goat and beef meat, diced 75 gr Horio soft margarine with olive oil 600 gr Horio grated feta cheese 10 gr fresh finely chopped mint 3 gr salt 2 gr freshly grounded black pepper

DIRECTIONS

  1. Boil meat with salt and pepper.
  2. Drain and keep its broth.

For the dough

  1. Put flour in a bowl and add the broth and the yeast.
  2. Add olive oil and melted Horio soft margarine with olive oil along with the salt and mix until dough becomes soft.

For the stuffing

  1. In a frying pan over high heat, sauté the meat with Horio soft margarine with olive oil.
  2. Add mint, grated feta cheese, salt and pepper.

Composition

  1. Grease a pan and put half the dough, until it covers the pan’s surface.
  2. Spread the stuffing and cover with the rest of the dough.
  3. Spread some Horio soft margarine with olive oil and bake at 190 C for approximately 50 minutes.