Greek Lamb Pie

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• peanut oil (for brushing)
• 453.59 g lean ground lamb (I have used beef or chicken mince too)
• 1 medium onion
• 1 garlic clove, crushed
• 396.89 g can tomatoes
• 29.58 ml chopped fresh mint
• 4.92 ml ground nutmeg
• 340.19 g fresh spinach leaves
• 283.49 g packet phyllo pastry
• 4.92 ml sesame seed
• salt and black pepper

Directions:

1. Preheat your oven to 400°F.
2. Lightly grease a 8 1/2 in springform pan.
3. Fry the mince and onion in a dry nonstick pan until golden.
4. Add the garlic, tomatoes, mint, nutmeg and seasoning.
5. Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
6. Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
7. Drain the leaves well and then mix through the meat mixture.
8. I sometimes add 1/4 lb of crumbled feta at this stage.
9. Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
10. Spoon the meat and spinach mix in then wrap the pastry over to enclose.
11. Scrunch up any remaining pastry into balls, and place over the top of the pie.
12. Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
13. I like to let this cool a little, and serve it with a green salad.

Reviews

[dale!]

This was very good. I used extra lean beef, frozen spinach, dried mint and added the feta. Yummy!

[Brittta]

Quick recap of what I learned: 1) AMAZING RECIPE each time I make it. 2) Have done it in pie plate or also doubled recipe and made in 9 x 13 pan...great success with both. 3) Cook spinach seperately and drain, otherwise too wet in final dish. 4) I used pine nuts and feta (both, one or other) all with great results. 5) Serve with the yogurt sauce (I will insert number after I post this) for a GREAT bonus to this recipe.