Preparation time: 30’
Cooking time: 40’ - 45’
For 4-6 persons
Ingredients
800 gr. ground beef
8 slices of bacon
2 tbsp. smoked paprika
2 tbsp. olive oil
2 tbsp. butter
1 leek
1 onion
1 clove of garlic
2 tbsp. Tomatopaste KYKNOS
400 gr. Milled Tomatoes KYKNOS
100 gr. Ketchup 0% Added Sugar KYKNOS
200 ml beef broth
200 gr. kasseri cheese (grated)
For the homemade phyllo dough:
700 gr. all-purpose flour
30 ml olive oil
350 ml water (room temperature)
2 pinches of salt
2 tsp. vinegar
Niseste
Salt
Freshly ground pepper
Preparation
Place the flour in a bowl and create a small puddle in the center into which pour a little oil and salt. Start kneading the mixture by gradually adding water until a dough is made that is not too soft, but not too hard either. Work the dough a little on the counter to get a soft texture. Cut the dough into 6 pieces and let it rest for 25-30 minutes.
Sprinkle the pieces of dough with starch and roll out 6 very thin sheets with a thin rolling pin.
On a cutting board with a sharp knife cut the bacon into small cubes and finely chop the leek, onion and garlic.
Place a deep non-stick pan on a high heat to heat well and add the olive oil. Sauté the chopped onion together with the garlic and leek for 2-3 minutes. Continue sauteing by adding the chopped bacon together with the smoked paprika for another 2 minutes.
Adding the minced beef and continue sautéing, stirring constantly until the minced meat is well broken up. Add the Tomatopaste KYKNOS together with the Milled Tomatoes KYKNOS, the beef broth, salt, freshly ground pepper, mix very well and lower the heat to cook the minced meat.
When the minced meat is ready and has set well, remove it from the pan into a large bowl, add the grated kasseri cheese along with the butter and mix very well. Taste if salt or freshly ground pepper is needed and add accordingly.
Lightly oil a non-stick round pan with olive oil and place 3 traditional leaves, oiling each one separately with olive oil. Add the filling by spreading it well over the entire surface of the rustic sheet and place the rest of the traditional sheets on top, again oiling each one separately.
With a knife, cut the traditional leaves, if they are too much, and leave a small margin so that can turn them inside, oiling them well.
Score the pie with a small knife, brush the surface with a little olive oil, lightly sprinkle with very little water and bake in a preheated oven at 180°C for 40-45 minutes.