Lamb and filo Pie

The perfect winter warmer, this Lamb, Spinach and Filo Pie is incredibly tasty and a great twist on the classic beef mince pie. Layered lamb mince with a spinach and ricotta filling, the light filo pastry adds a lovely soft crunch. A superb dinner dish. And with the price of a lamb leg, a much cheaper version to enjoy the delicious taste of lamb.

Pies are amazing, especially when the weather is a bit cooler. And this Lamb, Spinach and Filo Pie is ideal for something a little bit different on an autumn or winter's evening. I also find that pies are a great way to get 'hidden vegetables' into the kids! However, if you want to celebrate the spinach, you must try my Spinach Filo Pie!

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 3 clove garlic, crushed
• 1 carrot, peeled and finely chopped
• 2 stalks celery, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried thyme
• 500 gram quality mark lamb mince
• 1 tablespoon plain flour
• 1 3/4 cup beef stock
• 410 gram can Italian seasoned tomatoes
• 1 cup of fresh, sliced mushrooms
• 8 sheets filo pastry
• 25 gram melted butter
• 100grms Feta Cheese

Method

• Preheat the oven to 210°C. In a large frypan, heat the oil and gently cook the onion, garlic, carrot and celery with the rosemary and thyme until the vegetables are tender. If using fresh mushrooms, include them too. Add the lamb mince and cook until it is browned.
• Pour off any excess fat and stir in the flour. Add the stock a little at a time, mixing well after each addition.
• Mix in the tomatoes and canned mushrooms, if using, and bring the mixture to the boil. When heated through, pour the mince mixture into an ovenproof dish
• Brush a sheet of the filo lightly with some of the butter, then crumple it slightly and place it on top of the filling, butter side facing up. Add some of the Feta. Continue layering the filo and Feta on top of the filling, crumpling each sheet a little to create light, crispy layers when it is cooked.
• Bake the pie in the preheated oven for 35 minutes, or until the top is dark golden.
• Serve with a sprinkling of parsley and or Spring Onion if desired.