Greek-style lamb, spinach and feta pie recipe
Here’s our take on spanakopita – the classic spinach and feta filo pastry pie – with the welcome addition of tender roast lamb to provide a satisfying treat
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Ingredients
- 500g lamb neck fillet
- 1 large red onion, roughly sliced
- 3 fat garlic cloves, roughly chopped
- Olive oil for drizzling
- 500g cooked basmati rice (or, as a timesaver, use 2 x 250g packs Tilda ready-cooked basmati rice pouches)
- 500g spinach
- Bunch spring onions, chopped
- 20g fresh dill, chopped, plus extra to serve
- Large bunch fresh flatleaf parsley, chopped, plus extra to serve
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 200g feta, crumbled
- 3 large free-range eggs, beaten
- Finely grated zest 1 lemon, juice ½
- 3cm piece fresh ginger, grated
- 7 filo pastry sheets (we used Jus-Rol)
- 100g butter, melted
- 2 tbsp sesame seeds to sprinkle
- s2You’ll also need…
- Baking dish in which the lamb fits snugly
- 23cm ovenproof frying pan, brushed liberally with butter
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