Cretan phyllo pies of mutton and wild greens with burnt butter yogurt from Aegean: Recipes from the Mountains to the Sea (page 170) by Marianna Leivaditaki

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of spinach, dill, and chard for wild greens; grappa or vinegar for raki; and goat curd or feta cheese for mizithra cheese.

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