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Greek-style lamb, spinach and feta pie

Greek-style lamb, spinach and feta pie

This fantastic dish makes the best of leftover roast lamb, taking its inspiration from Greek cuisine aromatic flavours and uses the classic phyllo pastry. Any leftover pastry can be wrapped up in cling film and frozen to use another time. Feel free to experiment with different dried or fresh herbs that you might have in the kitchen.
By Love Food Hate Waste
Serves 6
Prep/Cook time: 1 hour +
Golden pastry encasing lamb mince, spinach and feta

Ingredients

250g pack phyllo pastry (you will have some leftover)
Make some jam or berry tarts for a simple treat to use up leftover pastry
75g butter (melted)
200g roast leg of lamb, sliced finely chopped
1 large or 2 small onions, chopped
2 cloves of garlic, finely chopped (or 2 tsp garlic puree)
200g spinach leaves (fresh or frozen)
150g Feta cheese, crumbled
1 tsp dried mint
1 tsp dried oregano
4 tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Squeeze unused juice and freeze in ice cube trays
Olive oil
Salt and pepper to season

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

    This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
  1. Remember to defrost your meat. Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use. 

  2. Heat a little olive oil in a large non-stick pan on medium heat. Add the onions and soften for a few minutes, before adding the garlic, oregano and mint. Fry on low-medium heat for 2 minutes to allow the onion to soften.

  3. Add the pieces of chopped lamb, and then season well with salt and pepper.

  4. Add the spinach in batches, allowing it to wilt slowly. Finish with the fresh parsley and lemon zest. Stir well and then remove from heat and set aside.

  5. Layer 2 sheets of phyllo pastry into an ovenproof dish, allowing the edges to fall over the sides. Using a pastry brush, brush all around the base and sides with melted butter. Repeat the process two times, so that you have 6 layers of pastry in total.

  6. Fill with the lamb and spinach mixture, and then sprinkle the crumbled Feta across the top.

  7. Bring the sides in and brush the top of the pastry with melted butter.

  8. Cook in a preheated oven (180°C/160°C Fan) for 45 minutes - 1 hour, until the Feta is melted and the pastry is golden. Serve with this tasty dish with a fresh tomato salad.

  9. Remember to freeze any portions you dont eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy. Simply defrost in the fridge and use within 24 hours. 

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3-6 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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