Lamb and spinach filo pie dusted with icing sugar and cinnamon

Lamb and spinach filo pie dusted with icing sugar and cinnamon

By
From
Meat
Makes
10 small pies
Photographer
Dean Cambray

Instead of making shepherd’s pie with your leftover roast lamb, why not try making these exotic Moroccan-inspired filo pies instead? They are wonderfully warming and spicy, and the Danish feta makes them nice and creamy. I especially love the way the crisp filo pastry crunches in your mouth. I know that dusting a savoury pie with icing sugar and cinnamon sounds a bit weird, but I think the sweetness is a great counterpoint to the savoury spiciness of the filling. Try serving them as an elegant canapé or make larger pies, and serve them with a fresh herb salad as a starter.

Lamb and spinach filling

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1/2 tablespoon ground cumin, lightly toasted
1/2 tablespoon ground coriander, lightly toasted
1 teaspoon ground ginger
500g leftover lamb, minced (or you can use uncooked mince, if you prefer)
salt
freshly ground pepper
200g spinach leaves
150g danish feta
1/4 cup currants
1/4 cup pine nuts
1/4 cup coriander leaves, chopped
1 tablespoon mint leaves, chopped
1 packet filo pastry
150g melted butter
1 tablespoon icing sugar
1 teaspoon ground cinnamon

Method

  1. Heat the oil in a large heavy-based frying pan. Add the onion, garlic and spices and sweat gently for 5 minutes, until soft and translucent. Add the minced lamb and season with salt and pepper. Sauté for 3 minutes, stirring well so the flavours mingle. Remove from the heat, tip into a large mixing bowl and leave to cool.
  2. Bring a large pan of salted water to the boil. Add the spinach and blanch for 1 minute before tipping into a colander to drain. When the spinach is cool enough to handle, use your hands to squeeze out as much liquid as you can, then chop it finely.
  3. Add the spinach to the lamb mixture, together with the remaining ingredients and use your hands to mix everything together well. Divide the mixture into 10 even portions.
  4. When ready to cook the pies, preheat the oven to 220ºC.
  5. Make the pies one at a time, keeping the rest of the filo sheets covered with a damp tea towel until you need them. They dry out very quickly. Brush a sheet of filo with melted butter and fold it in half. Butter it again, and fold in half again. Arrange a portion of filling in the centre of the pastry, then wrap the sides up and over the top, brushing with melted butter to help seal the pastry over the filling. Invert the pie so that the wrapped side is underneath. Cover with a tea towel while you make the remaining pies in the same way.
  6. Brush the tops of all the pies with melted butter and bake in the oven for 6–8 minutes, or until the pastry is crisp and golden brown.
  7. Mix the icing sugar and cinnamon together and sift over the pies. Serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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