Baked lamb & filo pie

Source: Woolworths fresh magazine - September 2015 - page 62

Serves 4 - Prep 10 min - Cook 1 hour
500g Australian Lamb Mince
1/3 cup olive oil
1 large onion finely chopped
2 garlic cloves, crushed
250g frozen chopped spinach, thawed, drained well
1/2 cup pine nuts
1/4 cup currants
1tsp allspice
100g feta, finely chopped
1 lemon, rind finely grated
8 sheets filo pastry
micro herbs* to garnish

1. Heat a large frying pan over medium-high heat. Add mince and cook, stirring and breaking up with a wooden spoon, for 6 minutes. Using a slotted spoon, transfer meat to a large bowl.
2. Add 1 tbs of oil, onion and garlic to pan and cook, stirring often, for 5 minutes until softened. Stir in spinach, nuts, currants and allspice. Stir over medium heat for 3 minutes until any liquid has evaporated. Add to bowl with feta and lemon rind and stir to combine. Cool for 10 minutes.
3. Meanwhile, preheat oven to 200°c. Grease a 24cm ovenproof pie dish.

4. Remove filo sheets from the pack and cover with a damp cloth. Lay 1 sheet on the benchtop and brush with oil. Lay a second sheet on top. Spoon ¼ of the mince mixture along the long edge closest to you. Fold ends in (about 2cm) then roll up loosely to enclose. Brush all over with a little more oil and shape into a coil. Place in centre of pie dish. Repeat with remaining pastry and filling, placing in the dish so that the ends are touching. Brush the top of the pie with remaining oil and bake for 30 minutes until golden. Garnish with micro herbs. Cut into wedges to serve.

Vic Lic

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