Kefalonian lamb pie

Cooking Meat Kefalonian lamb pie

In this Greek-style lamb pie recipe, the filling is bound by rice, yet the delicate filo pastry keeps it light.

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced.
  2. Heat oil in a large frying pan over high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until translucent. Remove from heat. Add lamb, rice, passata, stock, currants, parsley and marjoram. Fold in fetta. Season. Stir to combine. Transfer to a 3-litre (12-cup-capacity) baking dish.
  3. Place 1 sheet of filo on a flat surface. Spray with olive oil. Scrunch lightly, then place on top of the filling. Repeat with remaining filo pieces to cover the pie. Spray with oil. Bake for 40 minutes or until the pastry is golden and filling is heated through. Stand for 10 minutes.
  4. Meanwhile, make Tomato and Olive Salad Place tomato, cucumber, olives, vinegar and oil in a bowl.
  5. Sprinkle pie with extra marjoram. Serve with salad.

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1 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
4 cups cold shredded leftover cooked lamb
1/2 cup white long-grain rice
3/4 cup tomato passata
1 1/4 cups Massel chicken style liquid stock
1/2 cup currants
1 tbsp fresh flat-leaf parsley leaves, finely chopped
2 tsp fresh marjoram leaves, plus extra to serve
150g fetta, crumbled
6 sheets filo pastry
Olive oil cooking spray
250g cherry tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, chopped
3/4 cup whole kalamata olives
1 tbsp red wine vinegar
1 1/2 tbsp extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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