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When you bite into the crispy filo and taste the tender lamb, creamy feta and juicy spiced spinach, you’ll be hooked. Just 10 minutes in the oven, serve it with a crisp salad and you have a hit on your hands.

Lamb Spanakopita

When you bite into the crispy filo and taste the tender lamb, creamy feta and juicy spiced spinach, you’ll be hooked. Just 10 minutes in the oven, serve it with a crisp salad and you have a hit on your hands.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Keyword: Lamb pie
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Frying pan
  • Microwave
  • Stovetop
  • Pastry brush
  • Cake tin

Ingredients

  • 150 g filo pastry 4 large sheets
  • 3 cloves garlic
  • 50 g salted butter
  • 40 g blanched almonds
  • 2 teaspoon olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 500 g lamb mince
  • 200 g baby spinach fresh or frozen is fine
  • salt and pepper
  • 200 g Feta sub. grated mozzarella for a milder flavour or 2 whisked eggs
  • 2 baby cos lettuce
  • 1 lemon juice of
  • 2 tablespoon olive oil
  • salt and pepper

Instructions

  • Preheat your oven to 220 C and get out a 20 cm cake tin (square or round is fine) and line the base with a piece of baking paper. Take your filo pastry out of the fridge or freezer to defrost.
    150 g filo pastry
    Preheat your oven to 220 C and get out a bread tin and line the base with a piece of baking paper. Take your filo pastry out of the fridge or freezer to defrost.
  • Peel and finely grate garlic. Place butter in a microwave proof container and melt in the microwave. Roughly chop almonds.
    3 cloves garlic, 50 g salted butter, 40 g blanched almonds
    Peel and finely grate garlic. Place butter in a microwave proof container and melt in the microwave. Roughly chop almonds.
  • Heat a large, deep frying pan on high heat, add a little oil, then add almonds garlic, cinnamon, thyme, oregano and paprika, and stir for a minute, then add lamb mince and break up with a spoon. Cook until brown.
    3 cloves garlic, 2 teaspoon olive oil, 1 teaspoon ground cinnamon, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon paprika, 500 g lamb mince
    Heat a large, deep frying pan on high heat, add a little oil, then add almonds, garlic, cinnamon, thyme, oregano and paprika, and stir for a minute, then add lamb mince and break up with a spoon. Cook until brown.
  • Add spinach and stir through until wilted. Season with salt and pepper and set aside off the heat.
    200 g baby spinach, salt and pepper
    Add spinach and stir through until wilted. Season with salt and pepper and set aside off the heat.
  • Place sheets of filo on your work surface, and use a pastry brush to brush melted butter over the first sheet of filo. Place the filo sheet, butter side down (so it doesn’t stick to the tin), into the cake tin, letting the pastry overhang.
    Place sheets of filo on your work surface, and use a pastry brush to brush melted butter over the first sheet of filo. Place the filo sheet, butter side down (so it doesn’t stick to the tin), into the cake tin, letting the pastry overhang.
  • Repeat with the remaining sheets of pastry, then fill with the lamb and spinach and crumble over the feta.
    200 g Feta
    Repeat with the remaining sheets of pastry, then fill with the lamb and spinach and crumble over the feta.
  • Fold over the overhanging pastry over the top of the feta pie and brush with the rest of the butter. Place in the oven for 10 minutes. TIP: You probably won’t use all the butter, although it’s okay if you do ;)
    Fold over the overhanging pastry over the top of the feta pie and brush with the rest of the butter. Place in the oven for 10 minutes.
  • Slice the base from a cos lettuce, rinse and dry the leaves and add to a bowl. Make a simple dressing of lemon juice and olive oil and pour over the salad, and season well with salt and pepper. Little ones may prefer lettuce on its own (without the dressing), if so, keep it on the side.
    2 baby cos lettuce, 1 lemon, 2 tablespoon olive oil, salt and pepper
    Slice the base from a cos lettuce, rinse and dry the leaves and add to a bowl. Make a simple dressing of lemon juice and olive oil and pour over the salad, and season well with salt and pepper.
  • Once the top of your pastry is golden, cool for a minute before you take it out of the tray (you can flip gently into a plate and then back onto a board). Serve slices of pie accompanied by the simple salad. For little ones, chop their pie into little pieces and serve with chopped lettuce.
    Once the top of your pastry is golden, cool for a minute before you take it out of the tray (you can flip gently into a plate and then back onto a board). Serve slices of pie accompanied by the simple salad.

Nutrition

Calories: 852kcal | Carbohydrates: 29g | Protein: 35g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 163mg | Sodium: 948mg | Potassium: 744mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5391IU | Vitamin C: 29mg | Calcium: 370mg | Iron: 6mg