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Ingredients

1 pound grape leaves (jarred, rinsed and stems removed)
1 pound ground beef
1 onion, finely chopped
1/3 cup olive oil, plus more for greasing pan and drizzling
1 cup arborio or Carolina rice (or use basmati for a lighter version)
Salt and black pepper, to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Juice of 1 lemon
1 cup water
For the Avgolemono Gravy
2 cups chicken broth
2 to 4 tablespoons lemon juice (freshly squeezed)
2 egg yolks
1 tablespoon cornstarch
Salt, to taste
Instructions
Preheat your oven to 400°F (200°C).

Rinse the rice under cold water 4 to 5 times until the water runs clear. Soak it in cold water for 10 to 15 minutes.

In a skillet over medium heat, cook the chopped onions in 1/3 cup olive oil for about 8 minutes until soft and golden.

Add the ground beef and cook for 5 to 6 minutes, breaking it up, until no pink remains. Season with salt and black pepper.


Drain the soaked rice and add it to the skillet with 1/2 teaspoon salt and the lemon juice. Stir in 1 cup of water and bring to a boil. Reduce heat, cover, and simmer for 5 to 6 minutes until the liquid is absorbed. The rice will be partially cooked.

Remove from heat and mix in the chopped mint, parsley, and oregano.

Grease the inside of a bundt pan (or pie pan or 9x13-inch baking dish) generously with olive oil.

Line the bottom and sides of the pan with grape leaves, allowing some to hang over the edges.

Spoon the rice and beef mixture evenly into the center, then fold the overhanging leaves over the filling to enclose it. Add another layer of grape leaves on top to seal.

Pour 1 cup of warm water and the juice of half a lemon over the top. Drizzle with 1/4 cup olive oil.

Bake in the center of the oven for 30 to 35 minutes. Allow the pie to cool for at least 35 minutes before unmolding to help it release cleanly.

Make the Avgolemono Gravy

In a saucepan, bring the chicken broth to a boil.

In a bowl, whisk together the egg yolks, lemon juice, and cornstarch.

Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper.

Pour the tempered egg mixture into the pot and cook over medium heat for 3 to 4 minutes, stirring constantly, until thickened.

Taste and season with salt as needed. If the sauce is too thick, add a splash more broth to thin it.

To Serve
Run a knife around the edges of the bundt pan to release the pie. Invert onto a serving platter.

Serve warm, drizzled with avgolemono gravy and garnished with lemon wedges. Tzatziki makes a perfect side.

Notes

This recipe works well in a pie pan or rectangular baking dish if you don’t have a bundt pan.
The filling can be made a day ahead to save time.
For a vegetarian version, replace the beef with mushrooms or lentils.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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