Tasty Spinach, lamb and cheese pie Recipe

Autumn lamb makes a wonderful match with the soft textures of cheese and spinach.
Spinach, lamb and cheese pie
Prep Time : 0:45 | Cook Time : 1:05 | Total Time : 1:50 | Serving : 6 person.


  • 2 teaspoons olive oil

  • 400g lamb mince

  • 2 garlic cloves, crushed

  • 300g baby spinach

  • 1 cup reduced-fat ricotta cheese

  • 4 eggwhites, lightly beaten

  • 2 tablespoons finely chopped fresh dill

  • 100g low-fat feta, crumbled

  • 1/4 cup finely grated parmesan cheese

  • 3 sheets filo pastry

  • olive oil cooking spray

  • salad leaves, to serve


  • Step 1

    Grease a 6cm-deep, 22cm springform pan. Line base and side with baking paper. Preheat oven to 200°C/180°C fan-forced.

  • Step 2

    Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.

  • Step 3

    Add ricotta, eggwhites, dill, feta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan. Top with filo.

  • Step 4

    Spray filo with oil. Place pan on a baking tray. Bake for 50 to 55 minutes or until filling is set and pastry golden brown. Cool for 15 minutes. Serve with salad leaves.

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