Greek Lamb Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• peanut oil (for brushing)
• 1 lb lean ground lamb (i have used beef or chicken mince too)
• 1 medium onion
• 1 garlic clove, crushed
• 1 (14 ounce) can tomatoes
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground nutmeg
• 12 ounces fresh spinach leaves
• 1 (10 ounce) packet phyllo pastry
• 1 teaspoon sesame seeds
• salt and black pepper

Recipe

• 1 preheat your oven to 400°f.
• 2 lightly grease a 8 1/2 in springform pan.
• 3 fry the mince and onion in a dry nonstick pan until golden.
• 4 add the garlic, tomatoes, mint, nutmeg and seasoning.
• 5 bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• 6 wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• 7 drain the leaves well and then mix through the meat mixture.
• 8 i sometimes add 1/4 lb of crumbled feta at this stage.
• 9 lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
• 10 spoon the meat and spinach mix in then wrap the pastry over to enclose.
• 11 scrunch up any remaining pastry into balls, and place over the top of the pie.
• 12 sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• 13 i like to let this cool a little, and serve it with a green salad.