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Spinach and feta gozleme pie recipe
Spinach and feta gozleme pie recipe
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Prep Time:
45 minutes
Cook Time:
100 minutes
Total Time:
145 minutes
"Try our towering Turkish lamb filo pie for a crispy, light treat. Use ghee for extra crunch!"
Ingredients:
  • 1kg lamb mince
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 70g (1/4 cup) tomato paste
  • 2-7.50 gm Moroccan spice mix (ras el hanout), to taste
  • 5.00 gm ground cumin
  • 280g packet baby spinach
  • 3 green shallots, thinly sliced
  • 62.50 ml chopped fresh continental parsley leaves
  • 40.00 ml chopped fresh dill
  • 1 tsp finely grated lemon rind
  • 150g ghee or unsalted butter, melted
  • 18 filo pastry sheets
  • 200g feta, crumbled
  • Sesame seeds, to sprinkle
Instructions:
  • Preheat a large frying pan over medium-high heat. Sear the lamb in batches, stirring occasionally, for 5 minutes or until beautifully golden. Place in a bowl.
  • Heat oil in a pan over medium heat. Sauté onions for 3-4 minutes until softened. Add the lamb back to the pan along with tomato paste, garlic, spice mix, and cumin. Cook for 2-3 minutes until fragrant. Pour in 185ml (3⁄4 cup) water, bring to a boil, and simmer for 3-5 minutes until the liquid reduces. Transfer the mixture to a heatproof bowl and let it cool completely.
  • Clean the pan and heat it on high. Cook the spinach, stirring occasionally, for 2-3 minutes until wilted. Drain in a colander and let it cool. Squeeze out any excess liquid once it has cooled. Transfer the spinach to a bowl and mix in the shallot, parsley, dill, and lemon zest until well combined. Season with pepper to taste.
  • Preheat your oven to 190°C/170°C fan forced. Flip the base of a 19cm round springform pan, grease with ghee, and reassemble.
  • Lay a sheet of filo on a clean work surface, cover it with a dry tea towel followed by a damp tea towel to keep it moist. Brush the sheet with ghee, layer another sheet on top, and brush with ghee. Repeat this process with 4 more sheets and ghee to create a stack of 6 sheets. Press the stack into the prepared pan to form a smooth surface, leaving the edges to overhang. Repeat this process with 6 more sheets and ghee to make another stack. Place this stack in the pan perpendicular to the first stack until the base and sides are completely covered.
  • Layer the bottom of the filo case with half of the spinach mixture, followed by half of the feta and half of the lamb mixture. Then, repeat the layering process with the remaining spinach mixture, feta, and lamb mixture. Fold the overhanging filo over the filling and brush with ghee.
  • Brush the last filo sheet with ghee, then stack it with two more sheets alternating with ghee to create a stack of 3 sheets. Gently scrunch the stack and place it on one-half of the pie top, tucking any uneven edges underneath. Repeat the layering process with the remaining 3 filo sheets and ghee, then arrange it on the other half of the pie top and scrunch. Sprinkle sesame seeds on top. Place the pan on a baking tray to catch any drips during baking. Bake for 1 hour and 10 minutes until deep golden. Let it rest in the pan for 15 minutes before serving.

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