Lamb and eggplant filo pie
Perfect for leftovers
4 - 6
Serves
20 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
A spiced and delicious tasting lamb mince and eggplant filling is wrapped up in buttery filo pastry. This pie is great hot from the oven but gets better the next day after the flavours have married a little bit.
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Ingredients
500g Quality Mark lamb mince
10-15 sheets filo pastry
50g butter
melted
2 Tbsp olive oil
1 red onion
thinly sliced
2 garlic cloves
crushed
1 Tbsp tamari soy sauce
2 Tbsp tomato puree
2 tsp white sugar
1 tsp dried oregano
2 eggplants
chopped into 1.5cm pieces
2 green capsicum
seeds removed and chopped
1 cup red wine
1/2 cup crème fraîche
200g feta cheese
1 egg
whisked
2 tsp ground cinnamon
50g hazelnuts
skins removed and roughly chopped
A drizzle of olive oil
Method
To Make Pie
1
Preheat oven to 180°C.
2
In a large, lightly greased square or oblong oven dish, layer base with 5–8 sheets of filo pastry, each brushed with melted butter.
3
Heat oil in a non-stick frying-pan and fry onion and garlic over a moderate heat until they begin to soften.
4
Add minced lamb and continue cooking for 10–15 minutes, stirring frequently to crisp the mince.
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5
Reduce heat slightly and then add tamari, tomato purée, sugar and oregano.
6
Season with salt and pepper to taste.
7
Gently cook the eggplant and capsicum in a frying pan with a little olive oil for 10 minutes, until soft.
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8
Add red wine to pan and continue cooking for a further 5 minutes.
9
Remove from heat and cool.
10
While cooking the veggie mixture, beat together crème fraîche, feta and beaten egg.
11
Add to cooled eggplant and capsicum.
12
Spoon some meat mixture into the dish and add a layer of eggplant mixture.
13
Repeat until you have used up both mixtures.
14
Sprinkle top layer with a little cinnamon and layer the remaining filo pastry in ripples to cover the top of the pie, as shown.
15
Sprinkle with hazelnuts and spray with olive oil to form a crispy top.
16
Bake for 50–60 minutes and serve piping hot with a greek salad and crusty bread.
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Nutrition Information per Serving (306g)
Packed full of vitamin D, this dish contributes to healthy bones.
Energy
3173kJ (758 kcal)
Protein
29.8g
Total Fat
58.9g
Saturated Fat
28.8g
Carbs
24.5g
Dietary Fibre
g
Sodium
986mg
Iron
2.9mg
Zinc
4.3mg
Vitamin B12
2.3µg
