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Lamb, Spinach & Filo Pie Recipe

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4 from 2 reviews

This delicious Lamb, Spinach & Filo Pie combines savory spiced lamb mince with a creamy spinach and cheese filling wrapped in crispy golden filo pastry. Perfectly balanced with flavors of cinnamon, cumin, and herbs, this hearty pie is baked to crispy perfection and makes a satisfying meal for four.

Ingredients

Meat & Vegetables

  • 1 Tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 400g lamb mince
  • 300g frozen spinach

Spices & Seasonings

  • ½ tsp cinnamon
  • 1 tsp cumin
  • 1 tsp dried herbs
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp ground black pepper

Others

  • 2 tsp flour
  • 1 can crushed tomatoes, 400g
  • 1 cup grated cheese, 100g
  • 250g ricotta
  • 5 sheets of filo pastry, 130g total
  • 2 Tbsp butter, melted

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the finely diced onion and crushed garlic cloves, cooking for a few minutes until softened and fragrant.
  2. Cook Lamb Mince with Spices: Add the lamb mince to the pan and cook, stirring occasionally, until browned. Then sprinkle in the cinnamon, cumin, dried herbs, sugar, salt, and black pepper, stirring well to combine and cook through. Sprinkle the flour over the mixture and stir to incorporate the flour evenly.
  3. Add Tomatoes and Simmer: Pour the crushed tomatoes into the pan, stir everything together, then remove the pan from the heat to stop cooking.
  4. Preheat Oven: Set the oven to 180°C fan bake (approximately 356°F) to prepare for baking the pie.
  5. Prepare Spinach: Place the frozen spinach in a microwave-safe bowl and microwave for 2 minutes to thaw and soften. Transfer the spinach to a sieve or colander and press/squeeze to remove excess water thoroughly.
  6. Make Cheese & Spinach Filling: In a large mixing bowl, combine the drained spinach with the grated cheese and ricotta. Season the mixture generously with salt and pepper, then mix well to combine evenly.
  7. Assemble Pie Layers: Spoon the cooked lamb mince mixture into the base of a 26cm x 18cm ovenproof baking dish, spreading it out evenly to the edges. Then layer the ricotta and spinach mixture over the lamb, spreading it smoothly across the surface.
  8. Top with Filo Pastry: Brush one sheet of filo pastry with melted butter, scrunch gently to create texture, and place it over the top of the filling. Repeat this process with the remaining filo sheets to fully cover the pie filling.
  9. Bake the Pie: Place the assembled pie in the preheated oven and bake for 25 minutes, or until the filo pastry is golden brown and crispy. Serve immediately while hot.

Notes

  • Make sure to squeeze out as much water from the spinach as possible to avoid a soggy pie.
  • You can substitute lamb mince with beef or another ground meat if preferred.
  • Use a fan-forced oven to ensure even and efficient baking of the filo pastry.
  • Let the pie cool slightly before serving to allow the filling to set.
  • Store leftovers covered in the fridge and consume within 2 days for best quality.

Find it online: https://marthatasty.com/lamb-spinach-and-filo-pie-recipe/