Greek-Style Lamb, Spinach and Feta Pie

By
LFHW
One hour +
Intermediate
Servings
6

This fantastic dish makes the best of leftover roast lamb, takes 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.

Freezable
Yes
Ingredients
250g pack phyllo pastry (you will have some leftover)
75g butter (melted)
200g roast leg of lamb, sliced finely chopped
1 large or 2 small onions, chopped
2 cloves of garlic, finely chopped
200g spinach leaves
150g Feta cheese, crumbled
1 tsp dried mint
1 tsp dried oregano
4 tbsp chopped fresh flat-leaf parsley
zest of 1 lemon
olive oil
salt and pepper to season
Instructions
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.
Add the pieces of chopped lamb, and then season well with salt and pepper.
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.
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.
Fill with the lamb and spinach mixture, and then sprinkle the crumbled Feta across the top.
Bring the sides in and brush the top of the pastry with melted butter.
Cook in a preheated oven (180c / 160c 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.