kreatopita argostoli

Ingredients

• Servings: 12
• 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

Recipe

• 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.
• 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).
• 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.
• arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. add crumbled feta cheese.
• pour on olive oil and beef broth. sprinkle with oregano and pepper. finally, add beaten egg.
• top with remaining 12 phyllo sheets brushed lightly with melted butter.
• 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.