Recipe of the Month

Jul 31, 2017 | Bits & Bobs


As it’s holiday time, here’s a delicious dish to get you in the mood for those beautiful Greek islands maybe?!

Hands-on time – 30 mins
Cooking time – 40 mins


  • 500g bag spinach
  • 300g lean lamb mince
  • ¼  –  ½ tsp freshly grated nutmeg
  • 1 ½  tsp dried oregano
  • 1 medium egg
  • 50g feta cheese
  • 1 tsp vegetable oil
  • 4 filo pastry sheets, each measuring about 32 x 38cm
  1. Heat a little water in a large pan till simmering, add spinach.  Stir then cook until wilted.  Tip into a colander and set aside.
  2. Return empty pan to heat and add lamb.  Fry until golden then drain and discard excess fat.  Set aside.
  3. Preheat oven to 200 degrees C (180 fan) or gas mark 6. When spinach has cooled a bit, squeeze out as much water as you can and chop it roughly. Put spinach into a large bowl.  Stir through lamb, nutmeg, oregano, egg and plenty of seasoning.  Crumble over feta and gently stir.
  4. Brush one side of each filo sheet with a little oil then arrange oil-side down in a 20.5 cm (8”) round springform cake tin.  Make sure there are no gaps at the base or sides (leave excess filo hanging over the edges).
  5. Put filling into pastry and level the surface.  Cover the filling with the excess pastry, scrunching up the filo.
  6. Bake pie in oven for 20 minutes then unclip and remove metal rim.  Bake for a further 10 minutes until the sides are golden.
  7. Serve warm or at room temperature.  A green salad makes a good, simple accompaniment to this pie.

 Judie Donovan