Quick & Easy

Lamb spanakopita

A heartier version of a classic spanakopita with the addition of tender lamb.
Lamb spanakopita

Photography by Ian Wallace. Styling by Louise Pickford.



Silverbeet and cheese filling


1.Heat oil in large frying pan. Add onion and garlic and cook, stirring, until softened. Add lamb and oregano and stir until cooked through. Season.
2.To make the silverbeet and cheese filling, finely slice silverbeet stems and leaves separately. Heat oil in large frying pan. Add stems and cook, stirring, until tender. Add leaves and cook, stirring, until softened. Remove from heat. Stir in ricotta, feta, rind and mint. Season.
3.Preheat oven to 220°C/200°C fan forced. Grease a 20cm square, loose-based cake pan with butter. Layer 3 pastry sheets, brushing each sheet with butter. Place in prepared pan to cover base and two opposite sides, with edges overhanging. Brush top pastry sheet with butter. Repeat with three more sheets, placing crossways over sheets in pan.
4.Spread half the lamb mixture over pastry base, then half the filling. Repeat with remaining lamb mixture and filling. Fold overhanging pastry over filling. Layer remaining sheets of pastry, brushing each with butter, and fold to fit the top of the pie. Brush top with butter.
5.Bake for 25 minutes or until pastry is lightly browned. Serve hot or at room temperature with lemon wedges and a green salad, if desired.

Unbaked spanakopita suitable to freeze. Not suitable to microwave.


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