Greek Lamb Pie Recipe
Sunflower oil, for brushing
450 gram minced lamb
1 onion, sliced
1 garlic clove, crushed
400 gram canned plum tomatoes
2 tbsp chopped fresh mint
1 tsp freshly grated nutmeg
350 gram young spinach leaves
2 75 gram filo pastry, thawed if frozen
1 tsp sesame seeds salt and ground black pepper
Green salad or vegetables to serve (optional)
Preheat the oven to 400°F. Lightly grease a 8 inch round springform tin (pan).
Cook the lamb and onion, without any added fat, in a non-stick pan over medium heat, stirring frequently until the meat is golden brown for about 5 minutes.
Stir in the garlic, tomatoes with their can juices, mint and nutmeg and season with salt and pepper. Bring to the boil, stirring occasionally. Lower the heat and simmer gently, stirring occasionally until most of the liquid has evaporated. Remove the pan from the heat and leave to cool.
Wash the spinach and remove any tough stalks, and then cook in a large pan with only the water clinging to the leaves until just wilted for about 2 minutes. Drain well, squeezing out as much liquid as possible.
Lightly brush each sheet of fib pastry with oil and lay in overlapping layers in the prepared tin, leaving enough pastry overhanging the sides to wrap over the top.
Spoon in the meat mixture and spinach, then wrap the pastry over to enclose, scrunching it slightly. Lightly brush the top of the pie with oil, sprinkle with sesame seeds and bake until golden and crisp for about 30 minutes. Serve hot, with green salad or vegetables.