Lamb Feta Pies Recipes

GREEK LAMB PIE

Steps:

• Preheat your oven to 400°F.
• Lightly grease a 8 1/2 in springform pan.
• Fry the mince and onion in a dry nonstick pan until golden.
• Add the garlic, tomatoes, mint, nutmeg and seasoning.
• Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• Drain the leaves well and then mix through the meat mixture.
• I sometimes add 1/4 lb of crumbled feta at this stage.
• 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.
• Spoon the meat and spinach mix in then wrap the pastry over to enclose.
• Scrunch up any remaining pastry into balls, and place over the top of the pie.
• Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• I like to let this cool a little, and serve it with a green salad.

LAMB & FETA PIES

Steps:

• Heat oil in pan, and add lamb. Cook until lightly browned, then remove from heat.
• In a bowl, combine lamb, sauce, and fetta.
• From each pastry sheet, cut 2 tops and two bottoms, and line 12 lightly greased pie tins with the larger rounds of pastry, and brush the edges lightly with milk.
• Divide the mixture evenly between each pie, and put top sheet of pastry on, pressing the edges to seal.
• Brush pies with milk, and bake at 200C for 20 minutes, or until pastry is golden and flakey.