Lamb, Feta and Za'atar Pie

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.

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

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.

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.

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.

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.