Lamb And Potato Phyllo Pie

Lamb And Potato Phyllo Pie
Yield: 4 servings
1 potato, peeled and cut into 1/4-inch cubes
5 tablespoons butter, divided
1/2 pound lean ground lamb
1 medium yellow or white onion, finely chopped
3 tablespoons pine nuts
1/4 cup raisins
1 teaspoon finely chopped orange zest (colored portion of peel)
1 teaspoon finely chopped mint leaves
1/4 teaspoon ground allspice
1 pinch ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
12 sheets phyllo dough, thawed according to package instructions

1. Place potatoes in a small saucepan, add water to cover by 1 inch and bring to a boil over high heat. Cook until potatoes can be pierced but are still firm, about 4 minutes. Drain in a colander and set aside.

2. Melt 1 tablespoon butter in a sauté pan over medium-high heat. Add lamb; cook, using a fork to stir and break up the chunks, until crumbly and no longer pink, about 3 minutes. Add onion, pine nuts and raisins and continue cooking until onion is well wilted, about 3 minutes. Add orange zest, mint, allspice, cinnamon, salt, pepper and potatoes; stir to mix. Remove from heat and stir in egg. Set aside to cool.

3. Preheat the oven to 350 degrees. Melt the remaining 4 tablespoons butter. Lightly grease a 9-by-9-inch pan with a little of the melted butter.

4. Lay 2 phyllo sheets in the bottom of the dish and brush the top sheet with butter. (The phyllo sheets will edge up the sides of the dish.) Place 2 more sheets on top and brush with butter again. Repeat with two more sheets. Spread the filling over the phyllo. Cover with 2 more sheets of phyllo, brush with butter, then add 2 more sheets, brush with butter, then add the 2 remaining sheets. Brush the top with the remaining butter.

5. Bake until golden and crispy, about 35 minutes. Cut into portions and serve warm.

Per serving: 530 calories; 27g fat; 13g saturated fat; 125mg cholesterol; 18g protein; 53g carbohydrate; 8g sugar; 5g fiber; 830mg sodium; 40mg calcium.

Adapted from "The Armenian Table," by Victoria Jenanyan Wise (St. Martin's Press, 2004)