Kefalonian lamb pie

Recipes / Meat

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

Recipe «Kefalonian lamb pie» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.