Old Rag Pie with Lamb aka Patsavouropita - Πατσαβουρόπιτα με Αρνί
Old Rag Pie with Lamb -Patsavouropita me Arni
BY: Greek Cooking Made Easy
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NOTE: This video is bilingual. The recipe is written in English. Turn volume ON to hear the recipe read out in Greek ????.
ΣΗΜΕΙΩΣΗ: Αυτό το βίντεο είναι δίγλωσσο. Η συνταγή είναι γραμμένη στα Αγγλικά. Ανεβάστε την ένταση του ήχου στο βίντεο, για ακουστική περιγραφή της συνταγής στα Ελληνικά ????.
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Serves 5-6 persons
When you have leftover roasted Lamb but you don't want to throw it away, this pie is definitely a great option. It's created quickly and you get a new family meal, just by recycling your leftovers.
Btw Old Rag Pie aka Patsavouropita in Greek, means a pie done quickly with creased or shredded phyllo sheets by a lazy cook or a cook with limited time! When prepared we just throw the phyllo in the dish like an old rag, hence its funny name! BUT it is so delicious and crispy! Let me show you its secrets!
INGREDIENTS:
550 gr /1lb 3.5oz Lamb oven roasted, cut in cubes
250 gr/ 9 oz Oven roasted Potatoes (roasted with lamb) cut in cubes.
450 gr/ 1 lb Thick Phyllo pastry thawed (or any)
200-250 gr / 7-9 oz Spring Onions chopped
1/2 bunch Chopped Parsley
170 gr/ 6 oz / 0.7 cup Greek strained Yoghurt 0% fat
150 gr/ 5.5 oz grated Graviera Cheese (altern: Gruyere, Kefalotyri, Pecorino)
100-120ml /0.5 cup Olive Oil for the filling & layering the phyllo
50 gr/ 1.75 oz or 1/3 cup Currants
1/2 tsp. ground Cinnamon
Salt and Ground Pepper
Optional: 2 Garlic Cloves (I didn't use because my Lamb was roasted with it)
To garnish: Sesame and Black Sesame Seeds
Πατσαβουρόπιτα με Αρνί
BY: Greek Cooking Made Easy
Σερβίρει 5-6 άτομα
Όταν έχετε περίσσεμα από ψητό αρνί αλλά δεν θέλετε να το πετάξετε, αυτή η πίτα είναι σίγουρα μια εξαιρετική επιλογή. Φτιάχνεται γρήγορα και προσφέρει ένα νέο οικογενειακό γεύμα, ανακυκλώνοντας τα απομεινάρια σας.
Πατσαβουρόπιτα, σημαίνει μια πίτα που γίνεται γρήγορα με τσαλακωμένα ή τεμαχισμένα φύλλα από έναν τεμπέλη μάγειρα ή μάγειρα με περιορισμένο χρόνο! Όταν ετοιμάζεται, τα φύλλα πετιούνται μέσα στο ταψί σαν πατσαβούρα, εξού και το αστείο της όνομα! ΑΛΛΑ είναι πεντανόστιμη και τραγανή! Επιτρέψτε μου να σας δείξω τα μυστικά της!
ΥΛΙΚΑ:
550 γρ / 1 lb 3,5 oz Αρνί ψητό, κομμένο σε κύβους
250 γρ / 9 oz Πατάτες φούρνου (ψημένες με το αρνί) κομμένες σε κύβους.
450 γρ / 1 lb χοντρό Φύλλο ξεπαγωμένο (ή οποιοδήποτε φύλλο έχετε)
200-250 γρ / 7-9 oz Φρέσκα Κρεμμυδάκια ψιλοκομμένα
1/2 μάτσο ψιλοκομμένος Μαϊντανός
170 γρ / 6 oz / 0,7 φλ. Ελληνικό Γιαούρτι στραγγιστό 0% λιπαρά
150 γρ / 5,5 oz τριμμένη Γραβιέρα (εναλλακτικά: Κεφαλοτύρι, Κασέρι, Pecorino)
100-120 ml / 0,5 φλ. Ελαιόλαδο για το σοτάρισμα και την επίστρωση των φύλλων
50 γρ / 1,75 oz ή 1/3 φλ. Σταφίδες μαύρες
1/2 κ.γ. Κανέλα σκόνη
Αλατοπίπερο
Προαιρετικά: 2 σκελίδες Σκόρδο (εγώ δεν χρησιμοποίησα, επειδή το αρνί μου ήταν ψημένο με σκόρδο)
Για γαρνίρισμα: Σουσάμι και Μαυροκούκι
Arnaki Se Fillo Lamb Fillo - Kitchen Cat
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★ Kitchen Cat ★ Arnaki Se Fillo Lamb Fillo Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Butter; Melted
12 : Fillo Sheets
2 md : Onions; Sliced
1 : Garlic
Karen Mintzias
2 tb : Butter or Oil
Black Pepper; Freshly Ground
Salt
125 g : Feta Cheese; Cut in 6 Slices
3 md : Tomatoes; Peeled
1 ts : Rigani or Oregano
6 : Boneless Lamb Leg Steaks
Arni Fricase Me - Kitchen Cat
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★ Kitchen Cat ★ Arni Fricase Me Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Dill, Fresh; Chopped (or to Taste)
5 lb : Shoulder of Lamb; or Back of Lamb
Salt and Pepper to Taste
2 : Egg Yolks
3/4 c : Butter
3 Heads : Lettuce
Coarse Salt
Juice of 2 Lemons
10 : Scallions
Water; as Needed
whole lamb ouzi rice
Lamb Ouzi Rice For Function
Spicy Roasted Lamb Shanks
*Ingredients*
cinnamon, cumin seeds, garlic, ginger, green chili, lamb shank, meat, olive oil, oregano, paprika powder, pepper, salt, vegetable oil
*Recipe*
Preheat the oven to 380°F/190°C.
Take the meat out of the fridge and let it reach room temperature. Season the lamb with paprika, cumin seeds, garlic, oregano, cinnamon, ginger, and chilies. Add olive oil over the lamb shanks, and season with salt and pepper.
Heat the vegetable oil in a skillet over medium-high heat. Add the meat, and sear it in the pan for about 2 minutes per side.
Move the lamb shanks in a baking tray and roast them for the next 35 minutes.
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Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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