Ingredients:

  • 500g ground beef (80/20)
  • 250g ground lamb
  • 2 large leeks, white and light green parts only, finely sliced
  • 1 large red onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 cup dry red wine
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup uncooked glacé rice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 110g Kefalotyri cheese, grated
  • 2 large eggs, lightly beaten
  • 450g phyllo pastry, thawed
  • 0.5 cup extra virgin olive oil
  • 113g unsalted butter, melted
  • 1 tbsp sesame seeds

Instructions:

  1. Heat a splash of oil in your skillet and add the 500g beef and 250g lamb, breaking it up until no pink remains and it starts to sizzle.
  2. Add the diced red onion and sliced leeks to the meat. Note: Leeks take longer to soften than onions, so give them a good 8 minutes.
  3. Stir in the minced garlic, cinnamon, allspice, salt, and black pepper until the kitchen smells fragrant and warm.
  4. Pour in the 0.5 cup red wine, scraping the bottom of the pan until the liquid has reduced by half.
  5. Remove from heat and stir in the parsley, 0.25 cup glacé rice, and grated Kefalotyri. Let it cool slightly before folding in the 2 beaten eggs.
  6. Brush your 9x13 inch pan with the butter/oil mixture and layer 7-8 sheets of phyllo, brushing each one lightly until the bottom and sides are fully covered.
  7. Spread the meat mixture evenly over the phyllo base, pressing down slightly with a spatula to remove air pockets.
  8. Layer the remaining phyllo sheets on top, brushing each with the fat mixture. Note: Crumple the top two layers slightly for extra texture.
  9. Using a sharp knife, cut through the top layers into 9 squares and sprinkle with 1 tbsp sesame seeds.
  10. Place in a 180°C (350°F) oven for 50 minutes until the top is deeply golden and shatters when tapped.