Balkan Lamb and Leek Pie
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Author Notes: Call it pita, banitsa or zelnik, the people of the Balkans love their filled phyllo pies. Cheese, leeks, spinach, cabbage, pumpkin, apple or meat fill these. My mom used to make one filled with ground beef, onion and a lot of black pepper (I mean a lot of black pepper!). I decided to use ground lamb and leek and coil the little rolls into a round baking dish. This makes a small 10-inch pie but you can certainly double the ingredients to fill a 14 or 15-inch deep dish pizza pan. - inpatskitchen
Food52 Review: This dish came together quickly and easily. The rolls of phyllo baked up perfectly and gave every bite lots of crunch, as well as a beautiful presentation. I served it hot with a dollop of Greek yogurt to balance the spiciness of the black pepper. - Karen McCarthy
Makes one 10-inch pie
- 1 1/4 pound ground lamb
- 3 medium leeks, white and light green part only, cleaned, cut lenghtwise and then crosswise in 1/4 inch half moons. (you should have about 4 cups)
- 8 tablespoons butter, divided (3/5)
- 1 tablespoon coarse black pepper
- 2 teaspoons salt
- 1/2 package phyllo dough (thawed overnight in the fridge if purchased frozen)
- In a large sauté pan, brown the ground lamb, breaking the clumps of meat up with a wooden spoon as you go. Once browned, drain the meat thoroughly and place in a medium mixing bowl to cool.
- Wipe out the same sauté pan and melt 3 tablespoons of the butter in it. Add the leeks and sauté gently until very soft. Add the leeks to the meat.
- Stir in the salt and pepper. I know that this seems like a lot of pepper, but that's the beauty of this pie. Let the mixture cool thoroughly.
- Now, time to get rolling. Pre-heat the oven to 350°F and then melt the remaining 5 tablespoons of butter. With a pastry brush, coat the bottom and sides of a 10-inch round baking dish with some of the melted butter.
- Unwrap the phyllo on a work surface and keep any unused phyllo covered with a very damp tea towel. Take two sheets of the phyllo and sprinkle about 1/2 cup of the meat mixture along the bottom edge of the longer side. Roll the meat mixture to form a small log and then place this along the edge of the baking dish. Continue making the logs and place them in a coiled fashion in the baking dish until the dish is filled.
- Generously butter the top of the pie with most of the remaining melted butter and bake for 30 to 40 minutes until the top is golden. Serve warm or at room temperature.
- NOTE: This can be made ahead. Just brush a little more butter over the top and place in a 300°F oven for about 15 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Leeks
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2 months ago neonkitty
I'm originally from Sarajevo, Bosnia, and I'm so glad to see this recipe on Food52. It is one of my favorite dishes and I love it when my mom and aunt make their version of it (and there are so many). I hope you post many more! x
2 months ago inpatskitchen
Thanks so much neonkitty! I have a few others posted on the site..
3 months ago TheWimpyVegetarian
This looks fantastic Pat. I took a class from a woman from Eastern Europe who made this with her homemade dough every week. She rolled and stretched her dough out with a sawed off broomstick. Amazing to watch her make this. And it was sooooo good. Thanks so much for posting this with phyllo - I don't eat lamb anymore, but I could turn this into a vegetarian one pretty easily. Love this!!
3 months ago inpatskitchen
Oh yes...try spinach or leek..fantastic and actually my favorites! I have one posted with spinach, scallions and leek here but not coiled. And thanks!
4 months ago Vivian Henoch
Mmm -- looks like something different for Super Bowl this year. Saved.
4 months ago inpatskitchen
Thanks Vivian! Please let me know how it goes...
4 months ago thirteenJ
Congrats, inpats!!!
Looks beautiful..I would love to see the spinach and cheese recipes!!
4 months ago inpatskitchen
Thanks thirteenJ! I do have one posted called "Mom Would Be Proud Scallion Leek and Spinach Pie" which is pretty much a basic recipe. Just add more spinach and skip the leek for spinach pie.
4 months ago drbabs
Barbara is a trusted source on General Cooking.
wow
4 months ago inpatskitchen
Thank you Barbara!
4 months ago GiGi26
Congratulations!!! It's a beauty!
4 months ago inpatskitchen
You're always too kind! Thanks!
4 months ago QueenSashy
Congrats. I love love love this dish!
4 months ago inpatskitchen
Thanks!
4 months ago healthierkitchen
Saved - this is a beauty!
4 months ago inpatskitchen
Oh thank you so much! And it's easy to make..please let me know what you think if you make it.
5 months ago aargersi
Abbie is a trusted source on General Cooking.
Big double yum on this - love the peppery lamby leekyness of it!!!
5 months ago inpatskitchen
Thanks aargersi! It's all in the pepper!
5 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Wow, this sounds great. The phylo is the perfect crust for this pie. I need to make this, it just sounds wonderful.
5 months ago inpatskitchen
Thanks suzanne... this time the phyllo cooperated... and it really is quite tasty!