Recipe - Lamb, Spinach and Feta Pie


  • 250g pack phyllo pastry (you will have some leftover)
  • 75g butter (melted)
  • 200g roast leg of lamb, sliced finely chopped
  • 1 large or 2 small onions, chopped
  • 2 cloves of garlic, finely chopped
  • 200g spinach leaves
  • 150g Feta cheese, crumbled
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 4 tbsp chopped fresh flat-leaf parsley
  • zest of 1 lemon
  • olive oil
  • salt and pepper to season


  1. Heat a little olive oil in a large non-stick pan on medium heat. Add the onions and soften for a few minutes, before adding the garlic, oregano and mint. Fry on low-medium heat for 2 minutes to allow the onion to soften.
  2. Add the pieces of chopped lamb, and then season well with salt and pepper.
  3. Add the spinach in batches, allowing it to wilt slowly. Finish with the fresh parsley and lemon zest. Stir well and then remove from heat and set aside.
  4. Layer 2 sheets of phyllo pastry into an ovenproof dish, allowing the edges to fall over the sides. Using a pastry brush, brush all around the base and sides with melted butter. Repeat the process two times, so that you have 6 layers of pastry in total.
  5. Fill with the lamb and spinach mixture, and then sprinkle the crumbled Feta across the top.
  6. Bring the sides in and brush the top of the pastry with melted butter.
  7. Cook in a preheated oven (180c / 160c Fan) for 45 minutes - 1 hour, until the Feta is melted and the pastry is golden. Serve with this tasty dish with a fresh tomato salad.

- Enjoy -