Lamb and feta pie

Name: Lamb and feta pie
Cook time: 30 min
Yield: 2

with baby spinach and side salad

Ready in around 30 mins

RECIPE FACT:

The combination of lamb and feta is deeply rooted in Mediterranean culinary traditions, particularly in Greece.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE SALAD:
Empty the bag of steamed potatoes into a deep-sided oven dish then bake in the oven for 10 mins. Using half, peel the carrot then grate into a salad bowl. Empty the baby leaves into the bowl and add the toasted seeds. Just before serving, drizzle with olive oil and season with salt and pepper.
2. TO PREPARE THE PIE MIX:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince, season with salt and pepper, cook for 3-4 mins, breaking up any large clumps with a wooden spoon. Pour in the cheese sauce and cook for 2-3 mins, add the baby spinach, mixing gently to combine. Melt 1 Tbsp of butter using the microwave or a small pot.
3. TO BUILD AND COOK THE PIE:
Add the lamb pie mix to the oven dish with the potatoes and mix gently. Top with the feta. Lightly crunch each of the filo pastry sheets and place on top of the pie mix then drizzle with the melted butter. Bake in the oven for 15 mins until golden and cooked through. Allow to sit for a few mins before serving.
TO SERVE:
Divide the lamb and feta pie between plates and serve the seeded salad on the side.