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Greek lamb and spinach pie
Greek lamb and spinach pie
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Greek-style lamb and spinach pie topped with golden flaky pastry.
Ingredients:
  • 1 brown onion, finely chopped
  • 400g lamb mince
  • 250g packet frozen chopped spinach, thawed, drained
  • 3 eggs, lightly beaten
  • 100g feta, crumbled
  • 100g fresh ricotta, crumbled
  • 125.00 ml finely grated parmesan
  • 82.50 ml finely chopped fresh mint leaves
  • 82.50 ml finely chopped fresh flat-leaf parsley leaves
  • 1 tsp finely grated lemon rind
  • 1.25 gm ground nutmeg
  • 10 sheets filo pastry
  • 80g butter, melted
  • 1 lemon, cut into wedges
  • 80g mixed salad leaves
  • 250g cherry tomatoes, halved
Instructions:
  • 1. Heat oil in a large frying pan until shimmering. Saute onion for 5 minutes until softened. Increase heat to high. Add mince and brown it for 3 minutes while breaking it up. Stir in garlic and cook for 1 more minute. Remove from heat and let it cool completely.
  • Gently wring out excess moisture from spinach, then combine it in a large bowl with eggs, cheeses, herbs, lemon zest, and nutmeg. Stir in the cooled lamb mixture and season with salt and pepper. Mix until well combined.
  • Preheat your oven to 180C/160C fan-forced and generously grease a 20cm square ovenproof dish that is 7cm deep.
  • Lay 1 filo sheet on a flat surface and brush lightly with butter. Place another filo sheet on top. Repeat this process to create a stack of 5 sheets. Make a second stack of 5 sheets using the remaining filo and butter. Cut each stack in half crossways. Line a pan with the filo stacks, slightly overlapping the pastry on the base and allowing the edges to hang over the sides. Spoon the lamb mixture into the pan, then fold the excess pastry over the mince to enclose it. Brush the pastry with the remaining butter.
  • Bake for 1 hour or until the pastry is golden and crisp, then allow it to rest in the pan for 10 minutes. Cut into pieces and serve warm or at room temperature with lemon wedges, salad leaves, and tomato.

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