Ingredients

For the filling:

• 600g organic beef mince (Green Village)
• 2 organic leeks (approx. 150g), sliced
• 3 organic carrots (approx. 170g), grated
• 2 tbsp organic olive oil
• 1 tbsp organic tomato paste (30g)
• 500g organic tomato sauce
• 300g water
• 1 organic cinnamon stick
• Salt & pepper

For the pastry:

• 500g organic wholegrain Zea flour (or whole-wheat flour)
• 250ml water
• 1 tbsp organic vinegar
• 1 tbsp organic olive oil
• A pinch of salt
• 3 tbsp organic olive oil for brushing between the pastry sheets

Instructions

1️⃣ Prepare the filling:
Sauté the minced beef in olive oil until it changes color completely.

2️⃣ Add the sliced leeks and grated carrots. Mix well.

3️⃣ Add the tomato paste, tomato sauce, water, salt, pepper, and the cinnamon stick.
Cook for 25–30 minutes until the mixture thickens.
Make sure the filling is not watery at the end — if it is, cook for a few more minutes uncovered.

4️⃣ Prepare the dough:
In a bowl, add the flour and make a well in the center.
Add the olive oil, vinegar, salt, and water.
Knead until you get a soft dough.
(Note: Wholegrain flour is harder to roll out — if it's your first time, consider using standard flour.)

5️⃣ Divide the dough into 4 pieces (2 slightly larger for the bottom).
Roll out thin pastry sheets with a rolling pin.

6️⃣ Grease a baking pan.
Lay the first sheet, brush with a bit of olive oil, then place the second sheet on top.

7️⃣ Spread the filling evenly.
Cover with the remaining two pastry sheets in the same way.
Score the top and bake at 180°C (356°F) for about 45 minutes, until golden.

8️⃣ Allow to cool slightly, then serve.

Nutritional Information (makes 15 pieces) ⚖️

(per piece)

• 280 kcal
• 25.3g carbohydrates (3.1g fiber)
• 11.7g protein
• 14g fat (3.9g saturated fat)

Efi Koloverou
Clinical Dietitian
Specialization: Obesity – Diabetes
PhD, Harokopio University