Tart with lamb, Cretan Xynomyzithra PDO & greens

INGREDIENTS

For a tart pan or pan 28cm

2 tart sheets

400gr roast lamb (only the lean) 

6spoonfuls full fat drained yoghurt

600gr Cretan Xynomyzithra PDO Kalogeraki

1 bunch kafkalithres (Greek green)

1 bunch myronia (Greek green)

2 fresh onions

1/2 cup chopped parsley

2 eggs

zest of 2 lemons

salt, pepper

 

IMPLEMENTATION

In the pan/tart pan lay 1 sheet of tart (cover also the sides of the pan around). Puncture the dough with a fork here and there and add legumes in order to avoid blowing during baking. Bake in 180C for 20'. When ready you add the filling.

During the baking of the tart, we prepare the filling.

In a bowl add the fresh onions, the greens (all chopped), salt and rub them with your hands.

Transfer the greens in another bowl after you squeeze them well with your hands (in order to dry them). In the bowl add Cretan Xynomyzithra PDO Kalogeraki, the eggs, the parsley, the yoghurt and mix them well. Lastly add the lean of the lamb (in pieces), the lemon zest, salt, pepper and mix them well.

Lean the filling in the tart and with the second tart sheet make thin and thicker stripes and cross them making a design that you like or create the one in picture.

Bake again the tart together with the filling and the dough stripes on top, in 180C for 30' until it gets a golden color and is ready.

When ready, rest for a couple of minutes (to let it cool), take off the tart pan and serve!