Greek Lamb Pie

Greek Lamb Pie

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

    • Ingredients

  • peanut oil( for brushing)
  • 1lblean ground lamb( I have used beef or chicken mince too)
  • 1mediumonion
  • 1garlic clove, crushed
  • 1 (14ounce) cans tomatoes
  • 2tablespoonschopped fresh mint
  • 1teaspoonground nutmeg
  • 12ouncesfresh spinach leaves
  • 1 (10ounce) packets phyllo pastry
  • 1teaspoonsesame seeds
  • salt and black pepper

    • Directions

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

    • Reviews

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

  • “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.”

  • “This is fantastic. Perfect for our week night dinner and really easy to make. Jan, I think you should add the feta cheese to the ingredients list. One for my favourites cookbook.”

  • “I made this for dinner and well my family realized that they do not like feta cheese. I… on the other hand love feta cheese and am embarrassed to say I ate half of it myself. I plan on making it again for a friend that also loves feta cheese this time however I plan on adding the mint, long story made short my 20 month old got a hold of the mint and hid it in the heating duct. No I did not plan to use fresh mint I bought it dried in a bottle but could you imagine. what my house would have had That fresh mint feeling.”

  • “So Yum! Even my 3 and 5 year old enjoyed it. I added some dried dill and toasted pinenuts.Also used the feta and baby spinach that I didn’t need to precook, just stirred in the last few mins of cooking. This is my second go at one of your recipes Jan, I think I’ll be making a lot more! “

  • “My whole family really enjoyed this, even my picky brother! I used frozen spinach and added the feta. This is definitely going to become a family favorite. Thanks so much Jan!”

  • “When I saw the pictue of this recipe I knew I had to try it..it’s visually appealing and that’s before you taste it!Very easy to put together and great flavours with relatively few ingredients.I used lamb this time and fresh spinach and added the feta..will definitely make this again and try it with ground beef as well. Thanks for sharing a great recipe Jan.”

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