Greek Lamb & Greens Pie with Homemade Phyllo

A savory pie with juicy herb greens, tender lamb, and hearty phyllo!

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This savory delicious Greek lamb and greens pie with homemade phyllo is what your children will remember from their childhood. The rustic charm of tender lamb, juicy greens, and hand-rolled phyllo will be engrained in their minds. You can feed a crowd with just one pie giving you a lot more for your money. With the prices at the supermarket a little out of control, every bit helps. The phyllo is so easy to make, but if you prefer to use store-bought phyllo, I suggest using the #10 country phyllo to keep it nice and hearty.

Everyone will love it

• Tender lamb
• Juicy herb greens
• Thick, hearty phyllo
• An unforgettable rustic savory pie that’s elegant and feeds a crowd!

Savory pie ingredients

Homemade Phyllo:

• All-purpose flour
• Salt
• Warm water
• Vinegar –this helps the phyllo stay tender
• Olive oil –try the best quality olive oil in our shop straight from Crete!

Lamb Filling:

• Leg of lamb or shoulder cut into 3-4 portions –substitute beef or goat
• Salt
• Freshly cracked black pepper
• Onion –finely chopped
• Olive oil
• Garlic cloves –grated or minced
• Scallions –thinly sliced and swirled in cool water to release any dirt, then scooped out to strain
• Mixed greens: spinach leaves, collard greens, mustard greens, or your favorite greens
• Dried dill or 1/4 cup fresh dill –you could also use mint or parsley
• Feta cheese –crumble from a block to avoid low quality and tasteless pre-crumbles
• Kefalograviera, gruyere, or parmesan cheese –white cheddar or any sharp cheese that melts well

Topping:

• Olive oil
• Sesame seeds

Optional filling ingredients

Traditionally, rice or trahana pasta is added to the greens filling. Couscous can also be used. If you would like the filling to be less moist, add two tablespoons of pasta, rice, or couscous to the filling. I prefer my filling to be juicy, so that’s why my recipe doesn’t include it.

How to make Greek Lamb and Greens Pie with Homemade Phyllo

Make the Phyllo:

• In the bowl of a tabletop mixer that has been fitted with the hook attachment, combine the water, salt, olive oil, and vinegar.
• Add the flour to the oil mixture and knead on low speed until smooth and soft—about 5 minutes. If the dough is too dry, add 2-3 tablespoons of warm water.
• Transfer the dough to a bowl and drizzle with 1-2 tablespoons olive oil.
• Toss the dough in the oil to coat and cover with plastic wrap or a kitchen towel.
• Then, set it aside to rest while the filling is prepared.
• Note: the phyllo pastry can be made a day ahead and refrigerated in an airtight container. Allow it to come to room temperature before rolling it out.

Cooking the lamb in the Instant Pot:

• Season the lamb on both sides with salt and black pepper and place in the Instant Pot along with the olive oil.
• Set the Instant Pot on the Sauté feature and brown the lamb on both sides for about 10 minutes per side.
• Add the garlic and a cup of water, cover with the lid, and set the vent to the sealed position.
• Pressure cook on high for 40-50 minutes, then allow the pressure to release for 15 minutes naturally.
• Open the vent and release the remaining pressure.
• The meat should be falling off the bone; however, pressure cook for ten more minutes if it’s still firm.
• Transfer the lamb to a platter and allow it to cool.
• The broth can be frozen and added to soup, used for rice pilaf, or stews.

Cooking the lamb on the Stovetop: 

• Season the lamb on both sides with salt and black pepper and place in a pot over medium-high heat along with the olive oil.
• Brown the lamb on both sides for about 10 minutes per side.
• Add enough water to the pot to cover ¾ of the lamb. Add more water if needed during cooking.
• Cook over medium-low for about 1 and 1/2 hours or until very soft and tender.

Make the lamb filling:

• While the meat is cooking, place the onion and 3-4 tablespoons of oil in a large skillet and cook until soft and golden. Add the scallions and cook until warmed through. 1-2 minutes.
• Add the spinach in a few batches until wilted. Season with salt and pepper and transfer the greens to a large mixing bowl.
• Crumble the feta cheese into the spinach mixture along with the shredded cheese and dill.
• Stir together and add more salt and pepper if needed.
• Shred the cooked lamb and mix it into the greens mixture.

Assemble the Pie:

• Preheat the oven to 400 °F, 200 °C.
• Lightly grease the inside of a 12-inch (30cm) round pan.
• Lightly flour your work surface and cut the dough into two portions. One portion should be slightly more significant than the other.
• Roll out the larger portion about two inches larger than the pan.
• Place the phyllo into the pan and add the filling on top of the phyllo.
• Smooth the filling into an even layer and overlap the edges of the phyllo over the meat filling.
• Roll out the second piece of dough into a 12-13 inch circle and place it on top of the filling.
• Roll the edges of the pie together to create a rustic decorative border.
• Brush with olive oil and sprinkle the top of the pie with sesame seeds if desired.
• Cut four slits on top and bake on the center rack for about 55 minutes or until golden.
• Allow the pie to cool for 15 minutes

Serving

I love to serve this on a big wooden cutting board. It just looks rustic and pretty, even with a couple of missing slices. You’ll love dipping the thick, crispy phyllo edge in tzatziki, so be sure to serve it alongside. To round out the meal, you could add a salad or roasted vegetables. Kali orexi!

My Favorite Greek Savory Pies:

• Spanakopita with Homemade Phyllo
• Tiropita: Greek Feta & Phyllo Pie
• Kotopita Parcels: Greek Chicken & Phyllo Pockets
• Zucchini & Feta Pie (Kolokithopita)