I love this recipe because it offers a delicious twist on a traditional mince pie. The lamb brings a deep, savory flavor, while the spinach and ricotta add creaminess and balance. The filo topping gives the pie a light, flaky finish without feeling too heavy. It’s simple enough for weeknights but impressive enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 400g lamb mince ½ tsp cinnamon 1 tsp cumin 1 tsp dried herbs 1 tsp sugar 1 tsp salt ½ tsp ground black pepper 2 tsp flour 1 can crushed tomatoes, 400g
Filo topping: 5 sheets of filo pastry, 130g 2 Tbsp butter, melted
Directions
I heat the olive oil in a large frying pan over medium heat. I add the onion and garlic and sauté for a few minutes until softened.
I add the lamb mince and cook it until browned, breaking it up as it cooks.
I stir in the cinnamon, cumin, dried herbs, sugar, salt, and black pepper, cooking for another minute. I sprinkle the flour over the mixture and stir to combine.
I pour in the crushed tomatoes, mix everything together, then remove the pan from the heat.
I preheat the oven to 180°C fan bake.
I place the frozen spinach in a microwave-safe bowl and microwave it for 2 minutes. I transfer it to a sieve and squeeze out all the excess water.
In a large bowl, I combine the spinach, grated cheese, and ricotta, seasoning well with salt and pepper.
I spoon the lamb mixture into the base of a 26cm x 18cm ovenproof dish and spread it evenly. I spoon the spinach and ricotta mixture over the top and spread it to the edges.
I brush a sheet of filo with melted butter, gently scrunch it, and place it on top of the filling. I repeat this with the remaining filo sheets until the entire top is covered.
I bake the pie for 25 minutes, or until the filo is golden and crispy. I serve it hot.
Servings and Timing
This recipe serves 4–6 people. Prep time: 30 minutes Cook time: 25 minutes Total time: 55 minutes
Variations
I add chopped fresh herbs like parsley or mint for extra brightness.
I mix in a handful of peas or grated carrot for more vegetables.
I swap lamb mince for beef or turkey when I want a lighter or different flavor.
I add a pinch of chilli flakes for mild heat.
I use feta instead of ricotta for a saltier, tangier filling.
Storage/Reheating
I store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 180°C oven until the filo crisps again. I avoid microwaving because it softens the pastry. This pie also freezes well—either fully assembled before baking or as leftovers after baking.
FAQs
Can I make this pie ahead of time?
Yes, I assemble it fully, store it in the fridge, and bake it just before serving.
Can I use fresh spinach instead of frozen?
Yes, I sauté fresh spinach until wilted, then squeeze out as much liquid as possible.
Why is my filo topping not crisp?
The filo may need more melted butter or a bit more baking time.
Can I use puff pastry instead of filo?
Yes, but it will be heavier and richer than the filo topping.
What can I serve with this pie?
I love serving it with a simple green salad or roasted vegetables.
Can I add more spices?
Absolutely—I sometimes add paprika, nutmeg, or a touch of allspice for warmth.
Can I use low-fat ricotta?
Yes, but the filling may be slightly less creamy.
Why is my filling watery?
The spinach may not have been squeezed dry enough, or the pie might need a few minutes to rest before cutting.
Can I make smaller individual pies?
Yes, I use ramekins or muffin tins and adjust the baking time slightly.
Can I freeze the uncooked pie?
Yes, I assemble it and freeze it tightly wrapped; then I bake it from frozen, adding extra time as needed.
Conclusion
I love how this lamb, spinach, and filo pie brings together rich flavors, creamy layers, and crispy pastry for a comforting and satisfying meal. It’s easy to prepare, versatile, and perfect for cozy evenings around the table.
A warm, comforting lamb, spinach, and filo pie with spiced lamb mince, a creamy ricotta–spinach layer, and a crisp golden filo topping—perfect for cozy winter meals.
Ingredients
1 Tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
400 g lamb mince
1/2 tsp cinnamon
1 tsp cumin
1 tsp dried herbs
1 tsp sugar
1 tsp salt
1/2 tsp ground black pepper
2 tsp flour
1 can crushed tomatoes (400 g)
Ricotta Layer:
300 g frozen spinach
1 cup grated cheese (100 g)
250 g ricotta
Filo Topping:
5 sheets filo pastry (130 g)
2 Tbsp butter, melted
Instructions
Heat olive oil in a frying pan over medium heat. Add onion and garlic and sauté until softened.
Add lamb mince and cook until browned, breaking it up as it cooks.
Stir in cinnamon, cumin, dried herbs, sugar, salt, and pepper. Sprinkle flour over the mixture and stir to combine.
Pour in crushed tomatoes, mix well, then remove from heat.
Preheat oven to 180°C (fan bake).
Microwave frozen spinach for 2 minutes, then squeeze out excess water.
In a bowl, combine spinach, grated cheese, and ricotta. Season with salt and pepper.
Spread lamb mixture evenly into a 26×18 cm ovenproof dish. Spread spinach–ricotta mixture on top.
Brush a filo sheet with melted butter, scrunch it lightly, and place on top. Repeat with remaining sheets.
Bake for 25 minutes, or until filo is golden and crispy. Serve hot.
Notes
Add parsley or mint for extra freshness.
Mix peas or grated carrot into the lamb for extra vegetables.
