Greek Lamb Pie Recipes

GREEK LAMB PIE

Greek Lamb Pie image

Make and share this Greek Lamb Pie recipe from Food.com.

Provided by JustJanS

Categories Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

peanut oil (for brushing)
1 lb lean ground lamb (I have used beef or chicken mince too)
1 medium onion
1 garlic clove, crushed
1 (14 ounce) can tomatoes
2 tablespoons chopped of fresh mint
1 teaspoon ground nutmeg
12 ounces fresh spinach leaves
1 (10 ounce) packet phyllo pastry
1 teaspoon sesame seeds
salt and black pepper

Steps:

Preheat your oven to 400°F.
Lightly grease a 8 1/2 in springform pan.
Fry the mince and onion in a dry nonstick pan until golden.
Add the garlic, tomatoes, mint, nutmeg and seasoning.
Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
Drain the leaves well and then mix through the meat mixture.
I sometimes add 1/4 lb of crumbled feta at this stage.
Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
Spoon the meat and spinach mix in then wrap the pastry over to enclose.
Scrunch up any remaining pastry into balls, and place over the top of the pie.
Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
I like to let this cool a little, and serve it with a green salad.

CRISPY GREEK-STYLE PIE

Crispy Greek-style pie image

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

Ingredients

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

Steps:

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

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