It’s National Pie Week! I do love a good pie, but don’t make them often enough. To celebrate I thought I would share this delicious pie, inspired by my Greek-Cypriot heritage – Lamb, Spinach & Feta Filo Pie!
I like to think of it as a cross between spanikopita (which is a Greek spinach and feta pie) and moussaka (which is lamb mince between layers of vegetables, and a bechamel topping) ultimately taking the flavour of the minced lamb of moussaka and combining it with the spinach and feta of the spanikopita. It is a seriously good pie!
This pie is made with filo pastry, which is light and crisp when cooked. Life’s way too short to be attempting to make filo, so buy it ready made from the supermarket. Filo pastry can be stored in the freezer making it a great staple ingredient in your kitchen. You should always keep the layers of pastry under a damp cloth as they do dry out quickly. You also need some melted butter or oil to brush between the layers too.
The filling is layers of lamb mince, cooked with cinnamon and mint – two flavours that screams my Cypriot roots at me; wilted spinach leaves and crumbled feta. This pie is so delicious, and well worth the effort to make!
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Lamb, Spinach & Feta Filo Pie
I also scored eight pieces, thinking we’d have small portions… that didn’t happen! It tasted so good we wanted more! This pie would be great to serve this on a knife and fork buffet, or even as part of a Greek Meze.
This lamb, spinach and feta filo pie is pretty filling, so you might not want anything else with it. However, you could make a Cypriot Village Salad to serve on the side if you wish. And maybe a dollop of homemade hoummus.