Cretan lamb-pies

Left over lamb is the basis of this dish, although you could also make it with other meats. The final result is yummy either way.

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8 thick phyllo sheets or 16 thin ones
700gr lean cooked lamb meat, diced or coarsely minced
200gr ricotta cheese mixed with feta cheese, crumbled
250 sheep cheese like pecorino, grated
2 eggs
1 egg yolk
olive oil
salt, pepper, sesame seeds
6-7 mint leaves, chopped (optional)


Pre-heat the oven to 200 C.

  • Mix all ingredients (meat, cheese, 2 eggs, mint leaves, salt and pepper) in a large bowl. You can add a little bit of water if the mix looks too thick. However, a very runny mix will be hard to handle. 
  • Spread a phyllo sheet on your work surface and fold in half. If your phyllo is tοo thin you can use two sheets.
  • Brush each sheet with oil and spread 2-3 tbsp of the filling in the middle. Be careful not to fill the pies too much because they will break during baking.
  • Fold up the sides and the roll up the phyllo to make a cylinder. Brush with oil and then coil it carefully. Place it on a baking sheet line with parchment. Repeat with the rest of the phyllo and filling.
  • Brush the pies with the egg yolk and sprinkle with sesame seeds.
  • Bake for about 40 minutes until phyllo is golden-brown and crispy.


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