Stavros Pie by Elizabeth Fuss

Photo by Tricia Martin (of Pietopia!)

Pie Crust
2 c. all-purpose flour
1 t. salt
1 c. chilled unsalted butter
½ c. ice cold water

Pie Filling
2 lbs ground lamb
1/2 red onion, minced
1 T. olive oil
2 t. Kosher salt
1 t. fresh ground pepper
1 t. cinnamon
pinch of anise seed
1 t. cumin
1/4 c. flour
2 T. lemon juice
8 oz. goat cheese + extra for garnish
1/4 c. bread crumbs
3 eggs
fresh oregano
1/2 c. minced kalamata olives
1 leek, cleaned and minced
1 pint cherry tomatoes
olive oil

Pie crust: In a food processor, add flour, butter and salt and process until mixture is the texture of cornmeal. Pour mixture in a bowl and add water. Mix just until incorporated. Form the dough into a disk and chill for 2 hours before rolling out and placing in pie pan.
Pie filling: Add ground lamb to saucepan. Cook over medium high heat. While it is cooking, add the red onion and the cinnamon, cumin and anise seed, salt and pepper. Cook until onions are translucent and the lamb is completely cooked. Drain the meat/onion mixture to get rid of excess grease from the lamb. Add the mixture back into the saucepan. Add the olive oil and the flour. Stir until meat is coated and cook over medium high heat for about 5 minutes. Add the lemon juice and scrape up the brown bits from the bottom of the pan. Remove from heat and let cool completely.

While meat is cooling, cut cherry tomatoes into halves, toss in a bowl with a drizzle of olive oil, salt and pepper and roast in the oven on 450 for 15 minutes, until tomatoes are burst and starting to char. Remove from oven and let cool.

In a sauté pan, add a drizzle of olive oil and the leeks. Season with salt and pepper. Cook over medium high until caramelized, stirring occasionally, for about 15 minutes. Remove from heat and let cool.

When the meat is cooled, add the goat cheese, bread crumbs, a few leaves of fresh oregano, 1/4 cup of chopped olives and eggs. Mix together thoroughly.

To assemble the pie, add the meat mixture to the empty pie crust. Cover the top of the mixture with the caramelized leeks, remaining olives and roasted tomatoes. If desired, dot the top of the pie with goat cheese.

Bake in oven for 1 hour at 375 degrees. Garnish with fresh oregano and serve warm.