15 minutes
40 minutes
Serves 4
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Lamb and Feta Filo Pie
Another great idea for a picnic or lunchbox, accompany with small sticks of celery, carrot and peppers and Greek style yoghurt and mint dip.
Ingredients
Cooking Method
-
Preheat oven to:190oC / Fan 170oC / Gas Mark5
1 -
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.
2 -
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.
3 -
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.
4 -
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.
5
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