Lamb, lentil and spinach pieReviewed by our expert panel
(at time of publication)
- 2 teaspoons olive oil, plus 1 tablespoon
- 1 large onion, finely diced
- 300g lean lamb mince
- 3 cups defrosted, chopped frozen spinach
- 400g can brown lentils in spring water, drained, rinsed
- ⅓ cup (75g) goat's feta, crumbled
- ¼ cup fresh mint, finely chopped
- spray oil, to grease
- 14 sheets filo pastry
- 2 tablespoons low-fat plain yoghurt, plus extra dollops, to serve
1 Preheat oven to 180°C. Heat a frying pan and add 2 teaspoons olive oil. Gently fry onion, cover and cook for a few minutes. Add mince and stir to break up meat. Cook for about 8 minutes until browned and any liquid has evaporated. Place spinach in a colander and squeeze out excess water. Stir in spinach and cook for a couple of minutes to dry mixture out.
2 Remove pan from heat and stir in lentils, feta and mint. Cool mixture by spreading in a large dish. Cover and leave.
3 To make pie, lightly spray a 26cm x 26cm tin pie dish. Spread filo on a board and cover with a damp clean tea towel. Mix together the remaining measure of oil with yoghurt. Take 1 filo sheet and brush lightly with yoghurt mix. Cover with another filo sheet. Line tin with 2 filo pieces. Repeat and line tin with the other two sheets, the opposite way so pastry covers both sides. Spoon some of the cooled filling over pastry and cover with 2 more filo sheets. Repeat until there are 4 layers and filling is all used. Fold pastry edges in and brush with yoghurt mix. For the pie top, brush another filo sheet with yoghurt mix and cover with a final filo sheet. Fold edges under to form a square that fits on top of the pie. Brush with a little yoghurt mix all over and bake in a hot oven for 35 minutes.
4 Slice in squares to serve and enjoy with a dollop of yoghurt.
Add 1 teaspoon ground paprika and 1 clove garlic at end of step 1.
Make it gluten free: Use gluten-free pastry.
This recipe freezes well.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 8g
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