Greek lamb and greens pie with homemade phyllo

Put the lamb in the pressure cooker on the saute setting, drizzle with olive oil, season with salt and pepper and brown 10 to 15 minutes on each side.

Add the grated garlic towards the bottom, then a cup of water.

Seal and pressure cook 40 minutes, until the meat falls off the bone; let it release naturally about 20 minutes.

variation, stovetop: brown over medium high, add enough water to come three quarters up the meat and cook low and slow about an hour and a half until tender.

Mix the lukewarm water, vinegar, salt and olive oil, add the flour and knead four or five minutes until soft and tacky.

Grease a bowl with olive oil, turn the dough in it and rest 30 to 40 minutes, or overnight in the refrigerator.

Finely chop the onion and cook it in the olive oil with a pinch of salt over medium heat about eight minutes until soft and golden.

Add the sliced scallions for about a minute, then the spinach in batches, seasoning each batch, over medium high heat stirring constantly until all the liquid evaporates.

Off the heat, transfer to a big bowl and mix in the crumbled feta and the grated graviera.

Shred the cooked lamb with two forks, removing fat and hard pieces, and mix it through the filling with the dried dill; taste and adjust the salt and pepper.

Grease a 12 inch round pan with olive oil, cut the dough into two portions with the bottom one slightly bigger, and roll the bottom out to about 15 or 16 inches on a lightly floured surface.

Lay the bottom crust in the pan, scatter the couscous if using, and add the filling in one flat even layer.

Roll the top portion to 12 or 13 inches, lay it over, drizzle with lots of olive oil, crimp or gather the edges and cut decorative steam holes.

Bake on the centre rack, uncovered, at 400F for about 55 minutes to an hour until golden all around, moving it to the bottom rack for the last 10 to 15 minutes to crisp the base.

Let it sit at room temperature 15 to 20 minutes before slicing.