Lamb, spinach & fetta pie
Enjoy the flavours of the Mediterranean with rich lamb, creamy fetta and delicious tender spinach under a buttery, crumbly pastry.
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Cooking tools:
- Oven
- Skillet
- Stove
- Wooden spoon
- Pie dish
- Fluted pastry wheel
- Chef's knife
- Pastry brush
- Mixing bowl
- Whisk
- Aluminum foil
- Measuring cup
- Cutting board
- Spoon
- Dish
Ingredients
- 1/4 cup (60ml) olive oil
- 2 medium_piece (300g) onions, chopped finely
- 3 (450g) trimmed celery stalks, chopped finely
- 4 cloves garlic, crushed
- 1 kilogram minced (ground) lamb
- 1/2 cup (125ml) dry red wine
- 1 1/2 cup (375ml) vegetable stock
- 800 grams canned crushed tomatoes
- 1/3 cup (95g) tomato paste
- 1 tablespoon oregano, fresh chopped
- 2 cinnamon sticks
- 150 grams greek fetta, crumbled
- 500 grams baby spinach leaves
- 2 sheets shortcrust pastry
- 1 egg
- 1 egg yolk
- 1 teaspoon sea salt flakes
- 1 teaspoon fennel seeds
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