I needed something to impress, I needed something delicious and it had to impress the folks who were coming to stay.
As opposed to Googling for a meal I was interested in I did something I have not done in a long time – I pulled out one of my (close on) one hundred recipe books. As soon as I came across this one it was the one I had to cook. I never really cook with pastry like stuff and wanted the challenge, no challenge at all really.
This was one of the easiest things I have ever cooked and blew everyone away for dinner – so light and so subtle flavoured and simply served with mashed pumpkin – I really wanted peas as well, but the pie is packed with spinach, mum said not to bother.
Now for the credit – I got this great cookbook for $5- at a sale – and it is called 400 BEST-EVER RECIPES – LOW FAT FAT FREE by Anne Sheasby. Some great stuff in there. My only thing – while this is a subtle and light and fluffy kind of dish – I would put a chopped chilli or two in it next time or as a bottle on the table, for those that choose, of Sriracha. I just like a bit of kick 🙂 I have altered the recipe slightly – doubled the garlic and cooked it slightly differently but the recipe is originally all theirs. I shall explain my method and not the books.
YOU WILL NEED:
* Oil for brushing – I used olive but cookbook says sunflower – made little difference
* 450gms of lean minced lamb
* 1 medium onion, sliced. I used a purple one as prefer them
* 2 Garlic cloves chopped finely
* 400gm can of Roma Tomatoes, or Plum Tomatoes
* 30mls (2TBSP) chopped, fresh mint – I got one of those pre packaged toothpaste tube style of mint and put in 2 TBSP of that
* 2 tsp grated nutmeg
* 400gms of chopped young spinach leaves – I just bought the frozen pack of spinach and defrosted – was perfect, and oh so much cheaper 🙂
* 270gm pack of filo pastry
* 1 tsp sesame seeds
* S & P
YOU WILL NEED TO:
1) Preheat the oven to 200 degrees C (400 F). Lightly oil a 22cm round spring form tin
2) Fry the onion, garlic and mince in a tiny bit of oil in a non stick pan until slightly golden. Add the tomatoes, the mint, the nutmeg, the spinach (if using the fresh spinach as opposed to the frozen pack I would put the spinach in literally a minute before complete) and season with some S&P. Bring to the boil, stirring regularly. Simmer until most of the liquid has evaporated.
3) Lightly brush each sheet of filo with oil and lay in overlapping layers in the tin, leaving enough over hanging to eventually fold over the top to seal off the pie.
4) Spoon in the meat and spinach, then gently wrap each layer over the top to seal it off, lightly brushing each layer with oil. ensure the top is sealed and then sprinkle with some sesame seeds.
5) Bake it for 30mins or until golden on top.
6) Serve with salad or veg of choice.
7) Enjoy the hell out of it.