Chania Pie

Ingredients:

• 1 kg lamb joint filleted
• 800 gr myzithra (ricotta) cheese
• 200 gr stako-butter (clarified) or plain butter
• 100 ml olive oil
• 1 egg
• 50 gr sesame
• salt
• spearmint
• pepper
• cinnamon
  

For the dough:

• 500 gr flour
• 150 ml olive oil
• 150 gr yoghurt
• salt
• water
  

Wash clean and cut the meat into small pieces. Bring them to the boil with some water and a little salt for about 1 ½ hour and then remove the meat pieces from the casserole but reserve the stock. Finely chop the meat. Sprinkle the cuts with salt, pepper and cinnamon.
At the same time in a basin, put the sieved flour, the olive oil the salt and the yogurt. Slowly, add the water to make elastic dough. Next, divide the dough into 2 parts and roll them out with the rolling pin to make 2 separate phyllo sheets.
Oil a baking pan and line one phyllo sheet. Lay half the grated myzithra cheese, half butter, sprinkle with salt, pepper, cinnamon, and spearmint and lay on top the meat. Repeat the same process one more time. Add some of the reserved stock and coat with the second phyllo sheet. Brush with a beaten egg, sprinkle with sesame and bake in the oven for about 45 minutes at 180º C.

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