Lamb

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  • Easy
  • Family Friendly

Lamb, Feta and Za'atar Pie

Topped with a golden crown of pastry, this lamb pie serves up generous helpings of spiced flavour and proves that working with pastry can be simple. It’s a one-pan classic that’s sure to find its way into your repertoire.

Mild

45 Minutes

Recipe

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01

Cook Onion

Preheat oven to 200°C fan-forced. Finely chop onion. Heat oil in an ovenproof frypan over medium heat. Add onion and a good pinch of salt and cook, stirring occasionally, for 6–8 minutes or until translucent.

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02

Add Pine Nuts, Lamb, Spice

Add pine nuts and cook, stirring, for 2 minutes or until light golden. Add lamb and baharat and cook, breaking up lamb with a wooden spoon, for 6–8 minutes or until browned all over.

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03

Add Tomatoes

Halve cherry tomatoes and add to pan with tomato paste. Cook, stirring, for 6–8 minutes or until tomatoes are lightly broken down and caramelised.

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04

Prepare Pastry

Melt butter in a microwave or on the stovetop. Working on a clean surface and with one filo sheet at a time, brush each sheet with butter. Stack two sheets together and scrunch loosely. Repeat with remaining sheets.

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05

Assemble and Bake Pie

Roughly chop parsley and fold half through lamb mixture. Crumble feta into large pieces and fold through lamb. Arrange filo pastry on top of lamb, lightly tucking in the edges. Sprinkle with za’atar. Bake for 20 minutes or until pastry is deep golden.

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06

Plate Up

Zest half the lemon and cut into wedges. Toss lemon zest with remaining parsley. Using a large spoon, break through pastry and spoon pie into bowls. Scatter with parsley mixture and serve with lemon wedges.

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Lamb, Feta and Za'atar Pie

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami