Lamb Spinach Pie Microwave
Savor the irresistible flavors of this Lamb Spinach Pie microwaved to perfection! This quick and easy recipe brings together tender ground lamb, nutrient-rich spinach, and a blend of ricotta and feta cheeses, all seasoned with warm cinnamon for a unique depth of flavor. Enveloped in crispy, buttery phyllo dough, this pie is ideal for weeknight dinners or special occasions, delivering gourmet results in just under 30 minutes. The microwave-friendly method ensures convenience without sacrificing texture or taste, making it a go-to for busy cooks. Serve this savory pie as a standalone meal or pair it with a fresh side salad for a balanced, satisfying dish. Perfect for fans of quick lamb recipes, spinach dishes, and creative microwave meals!
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Recipe Information
Ingredients
- 250 grams Ground lamb
- 150 grams Fresh spinach
- 1 small Onion
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground cinnamon
- 100 grams Feta cheese
- 1 large Egg
- 100 grams Ricotta cheese
- 4 sheets Phyllo dough sheets
- 2 tablespoons Butter
Instructions
Finely chop the onion and garlic. Roughly chop the spinach and crumble the feta cheese.
Heat the olive oil in a microwave-safe bowl for 30 seconds on high power. Add the chopped onion and garlic, then microwave for 2 minutes on high, stirring once halfway through.
Add the ground lamb to the bowl, along with salt, black pepper, and cinnamon. Break up the lamb with a fork and microwave on high for 4 minutes, stirring halfway through, until cooked through.
Drain any excess liquid from the lamb mixture. Stir in the chopped spinach and microwave for 1 additional minute to wilt it.
In a separate smaller bowl, whisk together the egg and ricotta cheese. Stir this mixture into the lamb and spinach filling, then fold in the crumbled feta cheese.
Melt the butter in a small microwave-safe dish for 30 seconds on high power.
Grease a microwave-safe pie plate or shallow dish with a bit of the melted butter. Layer two sheets of phyllo dough across the bottom, letting the edges hang over the sides. Brush the phyllo lightly with melted butter.
Spoon the lamb and spinach filling evenly onto the phyllo base. Fold the overhanging edges of the phyllo over the filling, then layer two more sheets of phyllo on top. Tuck the edges in and brush the top layer generously with the remaining melted butter.
Using a knife, make small slits in the top layer of the phyllo to allow steam to escape.
Microwave the pie on medium-high power (around 70%) for 7-8 minutes, or until the phyllo is golden and crisp. Rotate the dish halfway through cooking if your microwave does not have a turntable.
Allow the pie to rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.8 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1175 mg | 90% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1354 mg | 29% | |
*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.
