Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 100grams feta, finely chopped
- 1/4 cup currants
- 1 large onion, finely chopped
- 500grams lamb mince
- 1teaspoons allspice
- 1 lemon, rind finely grated
- 8 sheet filo pastry
- 250grams frozen chopped spinach, thawed, drained well
- 1/3 cup olive oil
- 1/3 cup pine nuts
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
37.0grams
Fat
39.8grams
Carbs
38.0grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a large frying pan over medium-high heat. Add mince and cook, stirring and breaking up with a wooden spoon, for 6 minutes. Using a slotted spoon, transfer meat to a large bowl.
Step 2 of 4
Add 1 tbs of oil, onion and garlic to pan and cook, stirring often, for 5 minutes until softened. Stir in spinach, nuts, currants and allspice. Stir over medium heat for 3 minutes until any liquid has evaporated. Add to bowl with feta and lemon rind and stir to combine. Cool for 10 minutes.
Step 3 of 4
Meanwhile, preheat oven to 200°C. Grease a 24cm ovenproof pie dish.
Step 4 of 4
Remove filo sheets from the pack and cover with a damp cloth. Lay 1 sheet on the benchtop and brush with oil. Lay a second sheet on top. Spoon 1/4 of the mince mixture along the long edge closest to you. Fold ends in (about 2cm) then roll up loosely to enclose. Brush all over with a little more oil and shape into a coil. Place in centre of pie dish. Repeat with remaining pastry and filling, placing in the dish so that the ends are touching. Brush the top of the pie with remaining oil and bake for 30 minutes until golden. Garnish with micro herbs. Cut into wedges to serve.
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