Cretan Zucchini Moussaka

Fun with Filo PG 40

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

Step 2

Place the potato slices in a medium-size saucepan; add cold water to cover. Bring to a boil, then lower heat slightly and boil gently until tender, 8 to 10 minutes. Drain and set aside.

Step 3

Heat 2 tbsp oil in large skillet over medium heat

Step 4

Add zucchini in batches and saute until golden brown, about 3 minutes on each side. drain on paper towels and set aside.

Step 5

add the remaining oil to skillet.

Step 6

add onions and cook over low heat about 2-3 minutes until soft

Step 7

add garlic and cook 5 minutes longer

Step 8

add lamb to onions and break up the meat well

Step 9

cook over medium heat, stirring constantly, until the lamb is well browned. Drain off fat; stir in tomato sauce, tomato paste, bay leaf, cinnamon, oregano, parsley and wine. salt and pepper to taste. set aside to cool

Step 10

butter a 9in or 10in pie plate. Follow directions on pg 104 for layering pastry sheets

Step 11

spoon cooled meat mixture into the baking dish. Cover with a layer of potato slices, followed by a layer of zucchini, then the tomato slices.

Step 12

make the bechamel sauce

Step 13

spoon bechamel sauce on top of the tomato slices and sprinkle with grated cheese

Step 14

bake in oven for 35-40 minutes until heated through and pastry layers are golden brown. cool slightly before cutting