Lamb phyllo pie

MEAT FILLING

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter 
1 large purple onion, diced
2 cloves of garlic, minced
1 eggplant, diced (1/2 inch squares) 
1 can of cherry tomatoes (I used 2 handfuls of fresh cherry tomatoes) 
1 pound ground lamb 
Salt and pepper 
½ teaspoon cinnamon 
½ teaspoon ground cumin 
⅛ teaspoon cayenne, or 1/2 teaspoon crushed red pepper 
1 tablespoon sumac powder 
1 tablespoon pomegranate molasses 
½ cup raisins 
¼ cup pine nuts, lightly toasted (I used almonds)

CHEESE FILLING

4 ounces feta cheese, crumbled or mashed with a fork
1 cup thick plain Greek-style yogurt
Salt and pepper
1 egg, lightly beaten
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh mint

FOR ASSEMBLY

12-16 phyllo dough sheets, 18 by 14 inches
3/4 cup extra virgin olive oil

1 tablespoon honey 

 

Prepare the meat filling: Place a wide skillet over medium-high heat. Add 2 tablespoons olive oil and the butter. When oil and butter are hot, add onions and cook briskly, stirring, until onions are lightly browned, about 5 minutes. Add garlic and eggplant. Cook for 5 more minutes. Add lamb and break into rough pieces with a wooden spoon, mashing occasionally, until lamb is crumbly and cooked through, 8 to 10 minutes. Add cherry tomatoes (if fresh, crush them with a potato masher).
Season mixture generously with salt and pepper, then add cinnamon, cumin, cayenne and sumac. Cook for 2 or 3 minutes more, stirring. Raise heat as necessary to let mixture brown well. Stir in pomegranate molasses, raisins and pine nuts (or chopped almonds). Taste and adjust seasoning, then set aside to cool.

 

 

Prepare the cheese filling: Put feta and yogurt in a bowl and whisk together. Season with salt and pepper, whisk in beaten egg, then stir in parsley, fresh mint and dried mint.

 

 

Preheat oven at 375°F/190°C. 

Lightly brush bottom and inside edge of a 12-inch round metal pan with melted butter or olive oil.

Place a phyllo sheet in the pan. Brush all over with olive oil, then top with another sheet. Brush with oil, then repeat with 5 or 6 more sheets. With a pair of scissors, cut the excess phyllo sheets around the edge of the pan.

 

 

 
 

Spread cheese filling, smoothing it evenly with a spatula. 

 

 

Spread the meat filling on top of the cheese filling.

Cover with a phyllo sheet, and brush the top with olive oil. Repeat with 5-6 additional phyllo sheets. Again, cut the excess phyllo sheets along the rim of the pan with a pair of scissors.

Tuck the edges of the phyllo sheets along the edge of the pan, using your fingers or the dull side of a knife. Brush top of pie honey.
 

 

 
 Bake in lower third of oven until phyllo is shiny and dark golden, 28 to 32 min.