Meat pie from Cephalonia with goat and beef meat
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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 yummy Greek recipe!

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DIRECTIONS
INGREDIENTS
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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 margarine with greek yogurt 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 margarine with greek yogurt.
  2. Add mint, grated feta cheese, salt and pepper.

Composition

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

    For the dough

    800 gr all-purpose flour 2 gr dry yeast 80 ml Horio Organic extra virgin olive oil 60 gr Horio margarine with greek yogurt 250 gr meat broth 3 gr salt

    For the stuffing

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

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