adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced lamb pie with feta filo snail recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate your lamb mince pie with a crispy filo pastry topping stuffed with tangy feta.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 3cm-piece fresh ginger, peeled, finely grated
  • 3 tsp harissa paste
  • 7.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 1 tsp ground turmeric
  • 1kg lamb mince
  • 410g can crushed tomatoes
  • 125.00 ml fresh coriander leaves, chopped
  • 1/2 lemon, juiced
  • Greek-style yoghurt, to serve (optional)
  • 6 sheets fresh filo pastry
  • 100g feta, quartered
  • 45g pkt pistachio dukkah
  • 42.90 gm honey
Instructions:
  • Start by heating oil in a 20cm frying pan over medium heat. Sauté onion and carrot until softened, about 4 minutes. Stir in garlic, ginger, harissa, and spices and cook until aromatic, about 2-3 minutes. Increase heat to high and add lamb, breaking it up with a wooden spoon and cooking until browned, about 6 minutes. Stir in tomatoes and simmer, then reduce heat to low, cover, and let it simmer for 15 minutes. Remove from heat and mix in coriander and juice. Season with salt and pepper. Let it cool slightly before serving.
  • Begin by preheating your oven to 200°C/180°C fan forced. Take one filo sheet and generously spray it with delightful olive oil. Place another sheet on top and repeat the oiling process. Proceed to halve the stack lengthways into two elegant rectangles. Repeat this process with the remaining filo sheets.
  • Crumble a quarter of feta along one long side of a rectangle. Sprinkle 3 tsp dukkah and 1 1/2 tsp honey on top. Roll to enclose and shape into a coil. Place on lamb mixture. Repeat with remaining rectangles, feta, honey, and most of the dukkah.
  • Coat the filo snail with oil spray, then sprinkle with the remaining dukkah. Bake for 30 minutes or until beautifully golden and crispy.

Similar Recipes