Lamb and Spinach Filo Pie
- Savory
- Mediterranean
- Oven
A golden filo pie layered with seasoned minced lamb, wilted spinach and crumbled feta. The crisp top and juicy filling make it a filling high-protein dinner straight from the oven.
- Total
- 80 min
- Prep 25 · Cook 45 · Rest 10
- Serves
- 4
- Difficulty
- Medium
You'll practice: Roasting · Seasoning in layers
Instructions
-
Heat the oven to 190°C. Finely chop the onion. Put the spinach in a colander and pour over 500 ml boiling water to wilt it, then squeeze out as much liquid as you can with your hands.
~8 min
Boiling water collapses the spinach quickly, and squeezing it dry stops the released water from making the filo base soggy.
Squeeze the wilted spinach very dry: any water left in it makes the filo base soggy instead of crisp.
-
Spread the minced lamb and chopped onion on a large baking tray in a single layer. Bake for 15 minutes, until the lamb is browned and the onion is soft, then tip into a bowl and break up any clumps with a spoon.
~15 min
A single layer lets hot air reach every piece, so the lamb browns rather than steaming in its own juices.
Roasting Spread the lamb in one even layer so it browns instead of steaming. Crowding the tray traps moisture and leaves the meat grey and pale.
-
While step 2 cooks
While the lamb bakes, beat the eggs in a large bowl with the salt and black pepper. Crumble in the feta, add the squeezed spinach and mix well.
~5 min
Seasoning in layers Season the egg and feta mixture, then taste before it goes in. The lamb is already cooked, so this is your only chance to balance the filling.
-
Stir the baked lamb and onion into the spinach mixture. Brush the baking dish with a little olive oil.
~3 min
The oiled dish lets the bottom filo release cleanly and helps it crisp instead of sticking and tearing.
Seasoning in layers Season the egg and feta mixture, then taste before it goes in. The lamb is already cooked, so this is your only chance to balance the filling.
-
Lay 4 filo slices in the dish, brushing each lightly with olive oil and letting the edges overhang. Spoon in the lamb filling and spread it level. Top with the remaining 4 filo slices, brushing each with olive oil, then fold the overhanging edges over the top and brush the surface with the last of the oil.
~9 min
Brushing oil between the sheets keeps them separate so they bake into crisp, flaky layers rather than a single soggy slab.
Keep the filo you are not working with under a damp cloth, as it dries out and cracks quickly once exposed to air.
-
Bake for 30 minutes, until the filo is deep golden and crisp and the filling is set. Let the pie stand for 10 minutes before cutting into wedges.
~40 min
Resting lets the set filling firm up and reabsorb juices, so the wedges hold together when you cut them.
