- 500g Lamb Mince
- 1 small red onion
- 3 large garlic cloves, peeled and grated
- 1 cup of cooked rice
- 3 cups chopped spinach
- 1tspn ground coriander
- 1tspn ground cumin
- 1tblspn grated ginger
- 200g crumbled feta
- 80g butter, melted
- 3 eggs, lightly whisked
- 7 sheets filo pastry
- Olive oil for frying
Drizzle a small amount of olive oil into a fry pan on medium heat.
Add chopped onions and cook until translucent and soft. Add garlic, ginger, cumin and coriander and cook until aromatic, approx 4 mins.
Add lamb mince and cook over medium heat for 4 mins mixing well with a fork to break up the mince.
Add chopped spinach and cook until wilted. Add cooked rice and stir through thoroughly. Remove from heat and allow mixture to cool to room temperature.
Add crumbed feta and the eggs and mix well to combine all ingredients.
Preheat oven to 180C
Brush the inside of a 23cm deep pie dish with melted butter.
Unroll the filo pastry and brush one sheet at a time with melted butter. Use four sheets to line the base of the pie dish making sure each layer is brushed with butter all over before adding the next layer. Allow the pastry to hang out over the sides. Do not cut to size.
Spoon the lamb rice mixture into the pie dish, then fold the edges of the pastry into the middle. Brush the other three sheets of filo pastry and scrunch them up individually and place on top of the pie covering the entire area. Brush more melted butter onto all folds of the pastry.
Bake for 40 mins until the pastry is golden and crisp.
Serve hot or cold.
By: Chrissy Rob