- 1 kilo ground pork
- 2-3 tablespoons olive oil
- 1 large onion or 2 small one, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 tablespoon sugar
- 150-200 g tomato paste
- 1 beef bouillon cube
- 330 ml black beer
- 4 sprigs rosemary, only the leaves, finely chopped
- 4 sprigs thyme, only the leaves, finely chopped
- 200 g kasseri cheese, grated
- 1 egg
- 1 package phyllo dough
- 150 ml olive oil, for brushing
1 hour 10 minutes
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- Preheat oven to 170* C (338* F) Fan.
- Place a pot over medium to high heat.
- Add some olive oil and the onions. Sauté.
- Add the carrots, celery and sugar. Sauté and let the vegetables caramelize for 4-5 minutes, until golden.
- Add the ground pork and break it up with a wooden spoon. Sauté for 3-4 minutes until it browns nicely.
- Add the tomato paste and sauté to remove any bitterness.
- Add the bouillon cube and beer.
- Sauté for 15-20 minutes, until the mixture dries out.
- Remove from heat and add the rosemary and thyme for aroma.
- Add the grated cheese and mix. The cheese will help the filling hold together.
- Let it cool a little and add the egg, salt and pepper. Stir and set aside.
- Brush a 25x35 cm baking pan with olive oil.
- Spread 2 sheets of phyllo dough in the baking pan. Each one should cover half of the pan.
- Drizzle the bottom and sides with some olive oil. If using a pastry brush do not let it touch the pastry.
- Repeat the same process with half of the sheets of phyllo dough to create the bottom crust of the pie. Drizzle each sheet with olive oil when adding.
- Add the filling and spread evenly in the baking pan.
- Cover with the remaining sheets of phyllo dough in the same way as before, drizzling each sheet with olive oil.
- Roll the sides of the phyllo inward, creating a border. Drizzle the border and surface of the phyllo.
- Score the pie in to 12 pieces and place on the highest rack in the oven.
- Bake for 45-50 minutes, until golden and crunchy.
- When ready, remove from oven and allow it to cool for 10 minutes before cutting in to it.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.