Margarita's International Recipes |
This pie is evidence of the adage that the simplest food can also be the best. It doesn't use much in the way of ingredients, but it's absolutely delicious - it disappeared from our table quite quickly. The original recipe didn't provide quantities for the ingredients, and I eyeballed them myself - the proportions below are an approximation of what I used.
For the pie, I used the leftover lamb from the Chilean-style Roasted Leg of Lamb that I had made the previous day. It was nicely seasoned already, and how much seasonings you add will depend on how your lamb is cooked. The oregano, though, adds a very nice dimension.
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Adapted from a recipe at Eat Greek Tonight