Margarita's International Recipes


Cretan Lamb Pie

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.

Cretan Lamb Pie


  • 1 onion, chopped
  • 3 Tbsp. olive oil, divided
  • 2 cloves garlic, chopped
  • 2 lbs cooked lamb, coarsely diced
  • 1 Tbsp. oregano
  • salt & pepper to taste
  • dash of nutmeg
  • 3/4 cup shredded cheese
  • 1 pckg. phyllo dough


Preheat oven to 350F

Saute the chopped onion in 1 Tbsp. olive oil until soft. Add garlic and saute for a couple of minutes. Set aside.

Season the lamb with oregano, salt, pepper and nutmeg. Add onions and garlic and mix well. Add cheese and mix well again.

Place several phyllo dough sheets on a pie pan, brush with olive oil. Place lamb mixture on top of it, leaving a 1" rim around the filling. Top with another few sheets of phyllo dough brushed with olive oil. Close sides together and bake until the pie is golden brown, about 1/2 hour.

Adapted from a recipe at Eat Greek Tonight

Cretan Recipes | Margarita's International Recipes | E-mail