Spiced lamb & filo Pie
- 1 pack Jus-Rol™ filo pastry sheets
- 2 tbsp Virgin Olive Oil
- 2 red onions, chopped
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- Salt and black pepper
- 500g lamb mince
- 1 lemon, juice and rind
- 150g dried apricots, roughly chopped
- 150ml Greek style natural yoghurt
- 50g pine nuts
- A few fresh mint leaves, chopped
- Small bunch of fresh parsley, chopped
- 50g butter
Preheat oven to 190ºC.
Heat the oil in a frying pan and gently sauté the onion together with the spices and salt & black pepper for 5 - 7 minutes until the onion is just beginning to become tender.
Add the lamb and continue cooking, stirring all the while until the meat is browned.
Stir in the lemon juice and rind, the apricots, yoghurt, pine nuts and lastly sprinkle half of the chopped herbs to the pan. Mix well, remove from heat, place in the base of an ovenproof dish and allow to cool.
To form the lid of the pie, melt the butter and add half of the remaining chopped herbs, open out the filo pastry and cut the stack of sheets in half across the length to give two stacks of rectangular sheets.
Lightly brush one piece of filo with the herb butter and ‘scrunch’ it lightly then place on top of the filling. Repeat with remaining pastry and butter until all filling is covered.
Bake in the preheated oven for 20 - 25 minutes until the pastry is golden brown. Just before removing it from the oven, brush again with remaining butter and scatter with remaining chopped herbs. Return it to the oven for 2 - 3 minutes to just ‘set’ the herbs.
Serve hot, with vegetables of your choice.