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Ground Beef Pie with Filo Pastry and Graviera Cheese
Ingredients
For the ground beef filling:
500g ground beef (beef mince)
40ml olive oil
1 small onion, finely diced
1 small leek, thinly sliced
1 tbsp tomato paste
50ml red wine
20g Corinthian raisins
40g pine nuts
200g graviera cheese, grated
5 tbsp fresh parsley, finely chopped
Salt
Freshly ground pepper
For assembly:
1 package of KANAKI FILO pastry
3 tomatoes, sliced
400ml milk
3 eggs
Salt
Pepper
Preparation - Steps
For the ground beef filling:
Toast the pine nuts lightly until golden. Heat a large pan and add the ground beef, breaking it apart with a spatula to cover the pan evenly. Cook until browned on all sides. Deglaze with red wine. Add the tomato paste and stir well, scraping the bottom of the pan. Add the onion and leek, mixing thoroughly. Simmer for 10 minutes. Stir in half the grated graviera cheese and combine. Add the remaining ingredients, mix well, and remove from heat.
For assembly:
In a bowl, whisk the eggs and milk together. Lightly oil a baking pan. Layer 6 sheets of filo pastry, brushing lightly with oil between each sheet, placing them in a crisscross pattern. Spread the ground beef filling evenly over the pastry. Top with the remaining cheese and tomato slices. Pour the egg and milk mixture evenly over the filling. Cover with the remaining 6 sheets of filo pastry, brushing lightly with oil between layers. Trim any excess pastry and tuck the edges inward. Score the top into portions.
Bake at 160°C (320°F) for 45-55 minutes, until the pie is golden and crispy.
Let it cool for 10 minutes before slicing and serving. Enjoy!