"Manti" or Greek Pasta with Meat Filling

In the spirit of more Greek cooking, I found this recipe from one of my dad's cookbooks over my Christmas vacation.  This dish is a fantastic treat and used for celebrations.  Because of the unique pasta shape and beautiful arrangement, I just had to make it! 

Start with the dough:

4 Cups white flour

2 teaspoons salt

4 eggs

4 tablespoons olive oil

Combine ingredients and knead until dough is smooth.  Add additional flour or oil if dough is too tacky or dry.  Wrap in plastic and let rest for 30 minutes.

In a food processor blitz the following ingredients until well mixed:

1 teaspoon salt

1 teaspoon pepper

3 cloves of garlic

1 carrot

1 stalk of celery

1 medium onion

1lb of ground beef

For the next part of the recipe you will need:

2 cups plain Greek yogurt

3 tsp crushed garlic

3 tbls butter

4 cups beef broth

Unwrap the pasta dough and roll out into a thin sheet.  Cut out 1 inch squares with a pairing knife and place a small ball of the meat mixture in the center.  Pinch the outside edges and fold over again, using water to seal the corners.  Arrange pasta in a baking dish, pour 3 tablespoons of melted butter on top, and place in over at 350 for about 30 minutes or until the tops of the manti are browned. 

Prepare 4 cups of warm beef stock and pour over the pasta.  Place back inside the over for about 15-20 minutes until pasta is tender.  Drain most of the broth and toss the pasta in yogurt and garlic.  Serve immediately.