Greek Stuffed Grape Leaves Pie

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the rice under cold water 4 to 5 times until the water runs clear, then soak it in cold water for 10 to 15 minutes.
3. In a skillet over medium heat, cook the onion in 1/3 cup olive oil for about 8 minutes until soft and golden.
4. Add the ground beef and cook 5 to 6 minutes, breaking it up, until no pink remains. Season with salt and black pepper.
5. Drain the rice and add it to the skillet with 1/2 teaspoon salt and the lemon juice. Stir in 1 cup water and bring to a boil. Reduce the heat, cover and simmer 5 to 6 minutes until the liquid is absorbed; the rice will be partly cooked.
6. Off the heat, stir in the mint, parsley and oregano.
7. Grease a bundt pan, pie pan or 9x13-inch baking dish generously with olive oil. Line the bottom and sides with grape leaves, letting some hang over the edges.
8. Spoon the rice and beef mixture into the centre, fold the overhanging leaves over the filling, then add another layer of grape leaves on top.
9. Pour 1 cup warm water and the juice of half a lemon over the top, and drizzle with 1/4 cup olive oil.
10. Bake in the centre of the oven for 30 to 35 minutes. Let the pie cool for at least 35 minutes before unmoulding.
11. For the avgolemono sauce, bring the chicken broth to a boil in a saucepan. Whisk the egg yolks, lemon juice and cornstarch in a bowl. Slowly whisk in a ladle of hot broth to temper the eggs, then pour the mixture back into the pot.
12. Cook over medium heat for 3 to 4 minutes, stirring constantly, until thickened. Season with salt to taste; if too thick, thin with a little more broth.
13. To serve, run a knife around the edges, invert the pie onto a platter, and serve warm with the sauce.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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OnionEggLemonRiceGround beefGrape