Cephalonian Lamb Pie

An interesting version of meat pie with a distinctive taste, from Cephalonia, an Ionian Island you must visit! Not merely a pie but rather a full meal in itself.

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1 ½ kilos leg of lamb, boned and cut into small pieces about the size of a chickpea.
4 onions diced
3 ripe tomatoes grated
3 cloves garlic minced
1 coffee-cupful parsley finely chopped
1 coffee-cupful dill finely chopped
3-4 cloves
1 tsp cinnamon
1 ½ cups olive oil
1 teacupful long-grain rice
1 packet ready-made pastry leaves, country-style


Preheat the oven to 180 °C

1. Heat the oil in a large pan and fry the onion. Put in the meat and brown well.

2. Add the tomatoes, garlic, parsley, dill and all the spices. If necessary, add a little water and cook for 20 minutes.

3. Add the rice at the last minute.

4. Next, line a baking tin with two sheets of phyllo pastry, brush each liberally with oil. Pour in the runny filling and cover with another two sheets of pastry. Brush with oil and bake in the oven for about 1 hour.



Make sure the filling has plenty of gravy for the rice to absorb and cook.