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Lamb and Feta Filo Pie

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Another great idea for a picnic or lunchbox, accompany with small sticks of celery, carrot and peppers and Greek style yoghurt and mint dip.

How to cook & Ingredients

15 minutes
40 minutes
Serves 4

Ingredients 

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

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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