Lamb, lentil and spinach pie
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Time to make:
55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
$3.72 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 large onion, finely diced
- 300g lean lamb mince
- 300g frozen spinach, chopped defrosted
- 400g can brown lentils, drained, rinsed
- 100g reduced-fat feta, crumbled
- 1/4 cup fresh mint, finely chopped
- 6 sheets filo pastry
- 2 tablespoons low-fat natural yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a frying pan with oil and place over medium-high heat. Gently fry onion for a few minutes. Add mince and stir to break up meat. Cook for about 8 minutes, until browned and any liquid has evaporated. Place spinach into a colander and squeeze out excess water. Stir spinach into mince mixture, and cook for a couple of minutes to dry mixture out.
Step 2 Remove pan from heat and stir in lentils, feta and mint. Cool mixture by spreading in a large dish. Cover and leave.
Step 3 To make pie, lightly spray a 26cm x 26cm pie dish with oil. Spread filo on a board and cover with a damp clean tea towel. Take 1 filo sheet, spray with a little oil and brush lightly with yoghurt. Cover with another filo sheet. Line half the tin with these two filo pieces. Repeat and line tin with another two sheets, the opposite way, so pastry covers both halves. Spoon all of the cooled filling over pastry. Fold pastry edges in and brush with yoghurt. For the pie top, spray another filo sheet with oil, brush with yoghurt and cover with a final filo sheet. Fold edges under to form a square that fits on top of the pie. Brush with a little yoghurt all over and bake for 35 minutes. Slice into squares to serve.
Serve with a dollop of low-fat yoghurt and salad greens.
About this recipe
First published: June 2012