This Greek Lamb and Vegetable Pie has a rich savoury flavour. The pie is filled with pan fried eggplant and zucchini, browned lamb mince, and creamy Feta. Baked until golden, the Greek Lamb and Vegetable Pie is perfect served with fresh oregano and a Greek salad.
Greek Lamb and Vegetable Pie Recipe
Serves 4
Ingredients
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp olive oil
200g eggplant, diced into 1cm cubes
200g zucchini, diced into 1cm cubes
200g lamb mince
4 eggs
100ml double (heavy) cream
1 lemon, juice and zest
75g butter, melted
130g filo pastry, thawed
125g Feta cheese, crumbled
Fresh oregano, to serve
Greek salad, to serve
Method
Preheat the oven to 175°C (155°C fan forced). In a large frying pan, sauté the onion and garlic in olive oil until soft. Add the eggplant and zucchini, cover, and cook for 8-10 minutes or until tender. Drain excess liquid.
Meanwhile, in a separate frying pan, brown the lamb with salt and pepper. Drain any excess liquid.
In a bowl, whisk the eggs with the cream, lemon juice, zest and season.
Brush a 20cm deep baking dish with melted butter. Layer with filo sheets, brushing each with butter, and let the edges overhang. In a large bowl combine the vegetable mixture, browned lamb mince, and Feta. Gently fold in the whisked eggs into the cooled pie mixture. Spread evenly in the dish. Fold the filo edges over the filling and brush with butter.
Bake for 45 to 60 minutes or until golden. Let cool slightly, top with oregano and serve with a Greek salad.
Smart Tip
Filo pastry comes in thin, papery sheets. Made with flour, water and oil, homemade filo requires lots of rolling. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter.
