Lamb and Feta Filo Pie
400 g (14oz) lean minced Scotch Lamb
25 g (1oz) butter, melted
4 - 6 large sheets of filo pastry
Half tsp ground cinnamon
1 bunch spring onions, chopped
3 tbsp raisins or sultanas
100 g (3.5oz) Feta cheese, crumbled
3 tbsp freshly chopped parsley, dill or mint (or a mix of all)
1 egg, beaten
Freshly ground black pepper
- Preheat oven to:190oC / Fan 170oC / Gas Mark5
- Lightly grease an 18cm (7inch) round spring-form tin with some butter then line with the sheets of filo, brushing between each layer with a little butter, saving a little for the top. Let the surplus filo overhang the tin.
- Stir-fry the minced lamb in a frying pan until it becomes brown and crumbly. Stir in the cinnamon and spring onions, cooking for a minute or two more.
- Remove from the heat and add the remaining ingredients. Season with black pepper. (No need to add salt as the feta is quite salty). Spoon the mixture into the filo-lined tin folding the surplus pastry over the top, scrunching it together loosely. Brush with the remaining melted butter.
- Bake for 30-40 minutes or until golden and crisp on top. Leave to rest for 10 minutes before carefully removing from the tin. Serve at room temperature.
Another great idea for a picnic or lunchbox, accompany with small sticks of celery, carrot and peppers and Greek style yoghurt and mint dip.
To make a Greek salad chop some tomato, cucumber, red onion and fresh coriander and mix with a handful of rocket leaves and a few Kalamata olives. Crumbling some Feta cheese over the top is optional.
Filo pastry is easy to use and offers a healthier alterative to our traditional pastry. Packed with a fragrant combination of lean minced Scotch lamb and Greek Feta cheese… enjoy these sunny flavours with a Greek style salad.