About this recipe:A spicy Greek meat pie made with lamb and feta cheese in a filo pastry.
24 sheets filo pastry
625g cooked white rice
1 clove garlic, minced
700g cubed cooked lamb
1 lemon, juiced
2 potatoes, peeled and quartered
4 hard boiled eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
200g crumbled feta cheese
125ml olive oil
250ml beef stock
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
100g butter, melted
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Method Prep:30min › Cook:50min › Extra time:15min › Ready in:1hr35min
Preheat oven to 170 C / Gas 3. Bring a large pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Lightly brush a 22x33cm baking tin with melted butter. Place 1 filo sheet in pan and lightly brush with butter. Continue adding filo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each filo sheet with butter).
Spread cooked rice over filo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place potatoes over lamb.
Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
Pour on olive oil and beef stock. Sprinkle with oregano and pepper. Finally, add beaten egg.
Top with remaining 12 filo sheets brushed lightly with melted butter.
Bake for 40 to 50 minutes in the preheated oven. During the last 10 minutes, raise the temperature to 180 C / Gas 4. Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.