Krothopita

Krothopita (Delicious Pie with Lamb and Rice)

This festive pie is a specialty in certain villages, where it is even made as a Vasilopita (New Year’s pie).

The recipe was shared by Mrs. Alexandra Tsili from Paramythia, Thesprotia, and it’s perfectly measured—no adjustments needed.

The star ingredient is “zigouri” (lamb over 1 year old), though regular lamb can also be used. In other regions, it’s made with rooster or chicken.

The key to success, is to preheat the oven and ensure the measured broth you pour into the pan is boiling hot.


Ingredients

1.5 kg of lamb meat (zigouri, or regular lamb as an alternative), cut into medium-sized pieces

5 large onions

600 g Carolina rice

Salt and pepper, to taste

3–4 eggs, beaten

2 tbsp butter

2 homemade phyllo sheets* or 4 store-bought phyllo sheets


Directions

Prepare the Meat
Place the lamb in a large pot with plenty of water and a pinch of salt. Bring it to a boil, skimming off any foam that forms. Once the foam stops, add the onions and let the meat simmer for about 1.5 hours, until tender.

Preheat the Oven
Preheat your oven to 200°C.

Prepare the Phyllo
Roll out the phyllo dough (not too thin to avoid tearing). Grease a baking pan with olive oil or butter and lay the sheets so that they hang over the edges of the pan.

Assemble the Pie
Using a slotted spoon, remove the lamb from the pot and arrange it in a circular pattern near the edges of the pan. Mash the onions with a fork and mix them with the rice in a bowl. Spread the rice mixture in the center of the pan, season with salt and pepper, and mix well.

Measure the Broth
Measure 1.5 liters of broth from the pot. If it’s less, add boiling water to reach the required amount.

Fold and Bake
Gently fold the phyllo sheets over the lamb to cover it while leaving the rice exposed in the center. Brush the phyllo with butter, pour the boiling broth into the center of the pie, and place the pan immediately in the oven. Bake for 30–40 minutes, until the rice begins to absorb the liquid and puff up.

Add Eggs and Finish Baking
Remove the pan from the oven, pour the beaten eggs over the rice, and return to bake for another 15–20 minutes, until the rice is tender and the phyllo turns golden brown.

Serve
Let the pie rest briefly before cutting it into triangular pieces, ensuring each piece includes a portion of meat and rice.


Homemade Phyllo Tips*

To make the phyllo dough, follow a basic recipe. Use half the quantity and roll out two sheets about 2–3 mm thick (not too thin, to avoid tearing). Any leftover dough can be wrapped and stored in the freezer.

Source: Gastronomos.gr

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