📝 About This Recipe
Hailing from the rugged mountain villages of Epirus and Central Greece, Skardoumopita is a masterclass in nose-to-tail cooking. This savory pie features a rich, aromatic filling of tender lamb offal seasoned with fresh dill, spring onions, and a hint of warming spices, all encased in shatteringly crisp, olive-oil-brushed phyllo. It is a celebratory dish traditionally prepared during Easter or festive gatherings, offering a deep, earthy flavor profile that is both rustic and incredibly sophisticated.
🥗 Ingredients
The Offal Filling
- 800 grams Lamb pluck (liver, heart, lungs) (cleaned and very finely diced)
- 200 grams Lamb sweetbreads (blanched and diced)
- 4 tablespoons Extra virgin olive oil (for sautéing)
- 6-8 pieces Spring onions (finely sliced)
- 1 large Red onion (finely chopped)
- 3 pieces Garlic cloves (minced)
Herbs and Binding
- 1 bunch Fresh dill (finely chopped)
- 1/2 cup Fresh mint (chopped)
- 1/2 cup Carolina or Arborio rice (uncooked, to absorb juices)
- 3 large Eggs (lightly beaten)
- 200 grams Feta cheese (crumbled)
- to taste Salt and freshly ground black pepper (be generous with the pepper)
- 1/4 teaspoon Allspice (ground)
The Pastry
- 500 grams Phyllo dough (thick 'village-style' or standard phyllo, thawed)
- 3/4 cup Extra virgin olive oil (for brushing the layers)
- 1 tablespoon Sesame seeds (for topping)
👨🍳 Instructions
-
1
Begin by cleaning the lamb offal thoroughly under cold running water. Blanch the offal in boiling salted water for 5-7 minutes to firm it up, then drain and dice into very small, uniform cubes (about 1/2 cm).
-
2
In a large deep skillet or pot, heat the 4 tablespoons of olive oil over medium-high heat. Add the diced offal and sauté for 8-10 minutes until browned and any released liquid has evaporated.
-
3
Add the chopped red onion and spring onions to the skillet. Cook for another 5 minutes until softened and translucent.
-
4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
-
5
Add the rice to the mixture and stir well for 2 minutes. The rice will act as a sponge to absorb the delicious juices during baking, ensuring a crisp bottom crust.
-
6
Remove the skillet from the heat. Stir in the dill, mint, allspice, salt, and a generous amount of black pepper. Allow the mixture to cool to room temperature.
-
7
Once cooled, stir in the crumbled feta and the beaten eggs until the mixture is well combined. Preheat your oven to 180°C (350°F).
-
8
Generously grease a large round or rectangular baking pan (approx. 35-40cm) with olive oil.
-
9
Lay the first sheet of phyllo in the pan, allowing the edges to overhang. Brush lightly with olive oil. Repeat this with half of your phyllo sheets (usually 5-6 sheets), rotating them slightly to cover all sides of the pan.
-
10
Spread the offal filling evenly over the phyllo base, smoothing it out with a spatula.
-
11
Layer the remaining phyllo sheets on top, brushing each one with olive oil. Fold the overhanging edges inward to create a rustic 'stefani' (crown) border.
-
12
Using a sharp knife, score the top layers of phyllo into squares or diamonds, taking care not to cut all the way through to the bottom. This allows steam to escape.
-
13
Sprinkle the top with a little water and the sesame seeds. Bake in the center of the oven for 50-60 minutes, or until the pastry is deeply golden and crisp.
-
14
Remove from the oven and let the pie rest for at least 15-20 minutes before cutting. This allows the filling to set and makes it easier to serve.
💡 Chef's Tips
If you find the flavor of offal too strong, soak the raw liver in milk for 30 minutes before dicing to mellow it out. Always use a pastry brush to apply olive oil between layers; don't pour it, or the pie will become greasy. For the most authentic texture, look for 'Horiatiko' (village-style) phyllo, which is slightly thicker and heartier than standard tissue-thin phyllo. Ensure the filling is completely cooled before adding it to the phyllo, otherwise the steam will make the pastry soggy. If the top is browning too quickly, cover loosely with foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve warm or at room temperature with a dollop of thick Greek yogurt to cut through the richness. A crisp, acidic Greek salad with tomatoes, cucumbers, and plenty of vinegar balances the earthy flavors perfectly. Pair with a robust Greek red wine, such as a Xinomavro from Naoussa, which has the tannins to stand up to the offal. Serve as part of a traditional Meze platter alongside roasted peppers and briny Kalamata olives. A glass of chilled Ouzo or Tsipouro makes for an excellent traditional aperitif with this savory pie.