Lamb, spinach & fetta pie

Take a slice of the pie.
1H 20M

Enjoy the flavours of the Mediterranean with rich lamb, creamy fetta and delicious tender spinach under a buttery, crumbly pastry.

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1.Preheat oven to 220°C (200°C fan forced).
2.Heat oil in a large frying pan over medium heat, cook onion and celery, stirring, for 5 minutes or until browned lightly. Add garlic, cook 1 minute.
3.Increase heat to high, add lamb, cook, stirring, until browned, breaking it up with the back of a spoon. Add wine, simmer 2 minutes. Add stock, tomatoes, paste, oregano and cinnamon, simmer, uncovered, 35 minutes or until the liquid has evaporated and sauce is thick. Remove from heat. Cool.
4.Stir fetta and spinach into lamb mixture, season to taste.
5.Spoon lamb mixture into a 20cm (8-inch) round pie tin or 1.5-litre (6-cup) ovenproof dish.
6.Using a fluted pastry wheel, or a knife, cut each sheet of pastry into nine equal rectangles. Place pastry rectangles, slightly overlapping to cover filling in two concentric circles then cut a slit in the top of the pie.
7.Brush pastry with combined beaten egg and egg yolk, sprinkle with salt and fennel seeds.
8.Bake pie 25 minutes or until pastry is a deep golden, cover the pastry with pieces of foil if it starts to over brown. Stand 10 minutes before serving.

Leafy greens thrive in the coolness of a southern hemisphere winter and are a their abundant best. The spinach can be replaced with silverbeet or even kale if you prefer, simply discard the tough centre stalks first.


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