Description
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.
Swap lamb mince for beef or turkey.
Add chilli flakes for mild heat.
Use feta instead of ricotta for a saltier flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
