Back in the day, when our grandparents only had the basics, they had to be very inventive in order to create tasty and rich meals for the family, that would last them for days- even outside the fridge. Pies were the most common solution, and a ground meat pie, guarantees that the baked meat will stay moist and edible for longer.
Ingredients:
6 thick sheets of filo dough
500 gr. ground beef or pork
300 gr. finely chopped tomatoes
200 gr. sliced button mushrooms
1 finely chopped large red onion
1 small red and 1 small green pepper chopped
100 gr.ground Edam cheese (or Pecorino if you prefer spicier flavours)
3 bay leaves
3 tbsp olive oil
1/2 cup red wine
1 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1tbsp black pepper
Method:
1. Spread olive oil to oil onto the filo sheets
2. In a skillet put the 3 tbsp of olive oil in high heat and sauté the onion for couple of minutes.
3. Add the mushrooms and continue to sauté.
4. Throw the ground beef and sauté for 3 minutes.
5. Pour the wine and let boil until most of it has been evaporated.
6. Next add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves. Lower heat to low and simmer for 50 minutes.
7. Remove from fire, add the cracked wheat and cheese and stir to combine.
8. Preheat oven to 175C
9. Take a rectangular pan and oil thoroughly.
10. Divide your filo sheets equally in two batches.
11. Put the first filo sheet at the bottom of the pan, slightly oil it and place the next sheet.
12. Oil again and move on to the 3rd filo sheet.
13. Add the ground meat filling and on the top place the 4th filo.
14. Oil again and place the 5th and 6th accordingly as well as the surface of the pie before carving the top filo sheets in square pieces.
15. Put at the lower level of your oven and bake for approximately 30 to 40 minutes or until the crust is golden brown.
16. Let it cool and serve.