Greek Lamb Pie
Transport your taste buds to the sun-soaked Mediterranean with this irresistible Greek Lamb Pie, a savory masterpiece that combines bold flavors and delicate texture. Featuring tender ground lamb infused with fragrant spices like cinnamon and allspice, this filling is enriched with juicy tomatoes, vibrant spinach, and creamy crumbled feta for a harmonious blend of flavors. Encased in crisp, buttery layers of golden phyllo pastry, this pie brings both elegance and comfort to your table. Perfect for family gatherings or a hearty weeknight dinner, it’s topped with optional sesame seeds for a subtle crunch and pairs beautifully with a side of refreshing tzatziki or a crisp Greek salad. With easy step-by-step instructions, this recipe is your gateway to authentic Greek-inspired dining.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams ground lamb
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 400-gram can diced tomatoes
- 2 cups baby spinach, chopped
- 200 grams feta cheese, crumbled
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 12 sheets phyllo pastry sheets
- 100 grams unsalted butter, melted
- 1 tablespoon sesame seeds (optional)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch pie dish or rectangular baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground lamb to the skillet. Cook, breaking apart with a wooden spoon, until browned and fully cooked, about 7-10 minutes.
Mix in the ground cinnamon, ground allspice, and a pinch of salt and pepper. Stir well to evenly combine the spices.
Pour in the canned diced tomatoes and simmer for 10 minutes until the mixture thickens slightly.
Stir in the chopped spinach, letting it wilt into the mixture. Remove from heat and let the filling mixture cool slightly.
Once the mixture has cooled, fold in the crumbled feta cheese. Taste the mixture and adjust seasoning if needed.
Prepare the phyllo pastry sheets by layering them in the greased dish, brushing each layer with melted butter. Use about 6 sheets for the bottom layer, ensuring the edges hang slightly over the sides of the dish.
Spoon the lamb filling evenly over the phyllo layers.
Top with the remaining 6 phyllo sheets, again brushing each sheet with melted butter. Tuck the overhanging edges of the bottom sheets over the top, sealing the edges to enclose the filling.
Brush the top layer with any remaining butter and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 35-45 minutes or until the phyllo is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing and serving. Serve warm with a fresh salad or tzatziki on the side.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
