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Greek–style lamb and silverbeet pie recipe
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Elevate your pie game with a flavorful Greek lamb and silverbeet pie.
Ingredients:
  • 60ml olive oil
  • 2 lamb shanks
  • 1 brown onion, cut into wedges
  • 500ml red wine
  • 22.20 gm tomato paste
  • 1 bunch silverbeet, leaves trimmed
  • 250g ricotta
  • 200g fetta, crumbled
  • 2 spring onions, thinly sliced
  • 1 egg, lightly whisked
  • 82.50 ml coarsely chopped dill
  • 82.50 ml coarsely chopped mint
  • 50g butter, melted
  • 1 tsp caraway seeds
  • 3.00 gm sesame seeds
Instructions:
  • In a large saucepan over medium heat, heat 2 tsp of oil. Brown the lamb for 5 mins, turning occasionally. Add onion and cook for 2 mins until lightly browned. Pour in wine or stock and tomato paste, bring to a boil, then reduce heat to low. Cover and cook for 2 hours until lamb is tender. Transfer lamb to a bowl to cool slightly, shred with forks, discard bones, and return meat to the pan. Stir to combine and allow to cool slightly before serving.
  • Rinse the vibrant silverbeet leaves and let them drain. Sear them in a saucepan over high heat, covered, flipping occasionally, for 5 mins until they gently wilt. Transfer to a colander and let them cool. Press out any extra liquid from the silverbeet using your hands, then roughly chop it.
  • In a large bowl, mix together silverbeet, ricotta, fetta, spring onion, egg, half of the dill, and half of the mint. Season with salt and pepper to taste.
  • Preheat the oven to 180°C. Place pastry sheets on a clean work surface, covering them with a damp tea towel. Brush one sheet with melted butter and layer with another sheet. Repeat the process, adding butter and 6 more sheets of pastry. Line a 15cm x 20cm baking pan with the pastry, leaving the edges hanging over. Spread the silverbeet mixture over the pastry in the pan, smoothing the surface. Then, add the lamb mixture on top and fold the overhanging pastry over the top.
  • Layer the remaining pastry sheets with butter on a clean surface. Add the final one on top, then tuck the edges into the pan over the lamb mixture. Sprinkle with caraway seeds and sesame seeds. Bake until golden brown and heated through, about 30 minutes.
  • In a bowl, mix together the lemon juice, remaining dill, remaining mint, and remaining oil. Serve the pie with the dill mixture.

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