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Kefalonian lamb pie
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Light Greek lamb pie with rice filling and flaky filo pastry.
Ingredients:
- 18.20 gm extra virgin olive oil
- 1 brown onion, finely chopped
- 1000.00 ml cold shredded leftover cooked lamb (see related recipe)
- 100.00 gm white long-grain rice
- 187.50 ml tomato passata
- 318.75 gm chicken style liquid stock
- 125.00 ml currants
- 20.00 ml fresh flat-leaf parsley leaves, finely chopped
- 2 tsp fresh marjoram leaves, plus extra to serve
- 150g fetta, crumbled
- 6 sheets filo pastry
- Olive oil cooking spray
- 250g cherry tomatoes, halved
- 2 Lebanese cucumbers, quartered lengthways, chopped
- 187.50 ml whole kalamata olives
- 20.00 ml red wine vinegar
- 27.30 gm extra virgin olive oil
Instructions:
- Heat your oven to 200C (180C fan-forced).
- In a large frying pan over high heat, sizzle oil, onion, and garlic until translucent. Take off heat, then mix in lamb, rice, passata, stock, currants, parsley, and marjoram. Gently fold in fetta and season generously. Transfer the delicious mixture to a 3-liter baking dish.
- Lay down a sheet of filo pastry and give it a light mist of olive oil. Gently scrunch it up and layer it over the filling. Repeat this with the rest of the filo sheets to completely cover the pie, then spray the top layer with oil. Bake for 40 minutes until the pastry is beautifully golden and the filling is warmed. Let it stand for 10 minutes before serving.
- Prepare the Tomato and Olive Salad by combining tomatoes, cucumber, olives, vinegar, and oil in a bowl.
- Garnish pie generously with marjoram and serve with a side of salad.