TOURTA KRITIKI (CRETAN EASTER LAMB PIE)
Provided by Diane Kochilas
Categories main course
Time 2h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the warm water. In a medium bowl, combine 4 cups of the flour and 1 teaspoon salt. Make a well in the center. Add the yeast mixture, the 1/4 cup olive oil and 2 eggs, very well beaten. Stir with a fork from the center outward until a dough begins to form. Lightly dust a work surface with flour. Knead the dough until silky to the touch, 10 to 12 minutes, adding more flour if necessary. Grease a bowl with olive oil. Place the dough in the bowl, cover, and allow to rise until doubled in bulk, about 1 hour.
- In a heavy skillet, heat the 2 tablespoons olive oil. Add the scallions, and saute over medium heat until wilted. Add the lamb. Season with cinnamon, salt and pepper. Brown, stirring frequently, about 10 minutes.
- Combine the anthotyro or ricotta with the shredded gravieri cheese. Stir in 1 egg.
- Lightly oil a 9-inch springform pan. Divide the dough in half. On a lightly floured surface, roll out the first half to a circle about 13 inches in diameter. Place on the bottom of the pan, and lightly press around the sides. There should be at least an inch of dough hanging over the pan's top rim. Spread half the lamb on the bottom of the pan. Spread half the cheese mixture evenly over it. Repeat with the remaining lamb and cheese. Roll out the second half of the dough, and place over the filling. Trim the edges, leaving 1 to 1 1/2 inches of dough hanging over the outer sides of the pan. Roll up the dough to form a rim of crust around the top of the pan. Cover, and set aside for 45 minutes.
- Preheat the oven to 350 degrees. Beat the remaining egg. With a sharp knife make four slits in the surface of the dough. Brush the dough with the beaten egg, and sprinkle with sesame seeds. Bake for about 50 minutes, until the pastry is golden and begins to separate from the sides of the pan. Cool slightly on a rack. Remove the sides of the pan just before serving.
Nutrition Facts : @context http, Calories 1180, UnsaturatedFat 51 grams, Carbohydrate 3 grams, Fat 116 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 58 grams, Sodium 636 milligrams, Sugar 1 gram, TransFat 1 gram
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snowy
[email protected]This recipe was easy to follow and the results were amazing. The tourta kritiki was absolutely delicious. The lamb was tender and juicy, and the cheese and herbs added a wonderful flavor. The phyllo dough was also very crispy and flaky.
Hamza
[email protected]This pie was a hit at my Easter gathering. Everyone loved it. The lamb was tender and flavorful, and the cheese and herbs added a delicious flavor. The phyllo dough was also very crispy and flaky.
Bilal Chanar
[email protected]This was a great recipe. The lamb was tender and juicy, and the cheese and herbs added a delicious flavor. The phyllo dough was also very crispy and flaky. I will definitely be making this recipe again.
Saqib shah
[email protected]I'm not a big fan of lamb, but this pie was amazing! The lamb was so tender and flavorful, and the cheese and herbs added a perfect touch. The phyllo dough was also very crispy and flaky. I will definitely be making this recipe again.
Yung Dickbanz
[email protected]OMG! This pie was absolutely delicious. The lamb was so tender and flavorful, and the cheese and herbs added a perfect touch. The phyllo dough was also very crispy and flaky. I will definitely be making this recipe again and again.
Kyra Francis
[email protected]This was my first time making tourta kritiki and it turned out great! The lamb was tender and juicy, and the cheese and herbs added a delicious flavor. The phyllo dough was also very crispy and flaky. I will definitely be making this recipe again.
Micky Mouse
[email protected]This pie was amazing! The lamb was so tender and flavorful, and the cheese and herbs added a perfect touch. The phyllo dough was also very crispy and flaky. I will definitely be making this recipe again.
Anne powers
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the cheese and herbs add a delicious flavor. The phyllo dough is also very crispy and flaky.
Mr Awal miah
[email protected]This recipe is a keeper! The tourta kritiki was incredibly delicious. The lamb was tender and flavorful, and the cheese and herbs added a wonderful flavor. The phyllo dough was also very crispy and flaky.
De Renzo Angelica
[email protected]I made this pie for my Greek Orthodox Easter celebration and it was a huge hit! The lamb was tender and juicy, and the cheese and herbs added a delicious flavor. The phyllo dough was also very crispy and flaky.
Ekhone Ahmed Ekon
[email protected]This is the best lamb pie I've ever had. The filling was flavorful and moist, and the crust was perfectly crispy. I will definitely be making this recipe again.
Faizan Sattar
[email protected]I was a little hesitant to make this dish because I'm not a very experienced cook. But I'm so glad I did! The tourta kritiki was a huge success. Everyone loved it.
Viktor Iyke
[email protected]This recipe was easy to follow and the results were amazing. The tourta kritiki was absolutely delicious. The lamb was tender and juicy, and the cheese and herbs added a wonderful flavor. The phyllo dough was also very crispy and flaky.
Kenzie Allen
[email protected]I'm not usually a fan of lamb, but this pie changed my mind. The lamb was incredibly tender and flavorful, and the combination of cheese, herbs, and spices was perfect. The phyllo dough was also very crispy and flaky.
luyanda shabangu
[email protected]The tourta kritiki was a hit at our Easter celebration! The lamb was tender and juicy, and the cheese and herbs added a delicious savory flavor. The phyllo dough was perfectly crispy and flaky. I highly recommend this recipe.
Kgadi Maphoso
[email protected]This Cretan Easter lamb pie was a delightful dish that exceeded my expectations. The combination of lamb, cheese, and herbs was incredibly flavorful, and the phyllo dough provided a crispy, flaky crust. My family and friends raved about it, and I wil