Large Feta Lamb Pie

• 1 1/2 c. crumbled Feta cheese
• 3 c. cubed roast lamb
• 1 c. diced, cooked potatoes
• 4 hard-boiled sliced eggs
• juice from 2 lemons
• 1/2 c. olive oil
• 1 Tbsp. grated lemon peel
• 1 beaten egg
• 4 c. cooked rice
• 1 c. bouillon
• 24 filo leaves
• 1/2 stick melted butter
• 2 Tbsp. fresh mint
• 2 Tbsp. fresh parsley
• 1 tsp. salt
• 1/2 tsp. oregano

1. Use half of the lemon juice to sprinkle the lamb; set aside. Butter a 2 x 14 x 10-inch baking pan.
2. Line it with 12 filo leaves.
3. Put one leave down at a time; spread each one with melted butter.
4. Top the filo with layer of rice mixed with all other ingredients including lamb.
5. Lay down another layer of filo leaves using the same method as the bottom layer.
6. Bake at 250u0b0 for about 2 hours.

feta cheese, cubed roast lamb, potatoes, eggs, lemons, olive oil, egg, rice, bouillon, filo leaves, butter, fresh mint, fresh parsley, salt, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=279928 (may not work)