Greek-style lamb, spinach and feta pie
- September 2018
- Serves 6
- Hands-on time 30 min, oven time 1 hour 25 min, plus cooling
There are times when it’s a joy to lavish a bit of extra love and care on a recipe.
Here’s our take on spanakopita – the classic spinach and feta filo pastry pie – with the addition of tender roast lamb, which mingles perfectly with the lightly spiced filling to provide a richly satisfying treat.
- 44.5g (21g saturated)
- 62.4g (5.6g sugars)
Look out for spinach sold in microwaveable packs. Pierce the top of the bag, then microwave according to the pack instructions – it saves washing up another pan.
We love the rich, meaty addition of roast lamb but you could omit it and add another pack of crumbled feta and some roasted red peppers to make the pie vegetarian.
Complete the pie up to 2 days ahead, then leave to cool, wrap well in cling film or put in an airtight container and keep in the fridge. Reheat in a hot oven to serve.
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