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
- 1 tbsp olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, crushed
- 500g lamb mince
- 1 lamb stock cube
- 1½ tsp ground cinnamon
- 3 tsp dried mint
- 1 tbsp tomato purée
- salt and freshly ground black pepper
- 200g fresh spinach, steamed
- 200g feta, crumbled
- 10 sheets of filo pastry, cut in half
- olive oil for brushing
- Pre-heat the oven to 220C / Gas 7 and place a baking sheet in to warm up.
- In a pan, fry the onion and garlic in a little olive oil until translucent.
- Add the lamb mince and brown off.
- Crumble in the stock cube and add the cinnamon and mint. Stir in the tomato purée.
- To assemble the pie, grease the tin with olive oil - base and sides, then layer 4 sheets of filo into the bottom of the tin, brushing with oil between each sheet of pastry.
- Put a third of the meat mixture on top of the pastry, followed by a third of the spinach and a third of crumbled feta. Add another 4 layers of filo, again, brushing with oil between each sheet.
- Repeat the layers another two times, and finish off with the final four sheets of pastry, tucking the excess around the edges. Brush the top of the pie with olive oil, and score cut marks.
- Place the pie in the oven on top of the pre-heated baking sheet, and bake for 20-30 minutes until golden.
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.