Lamb and Eggplant Filo Pie
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Lamb and Eggplant Filo Pie

(1 rating - rate this recipe)
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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Ingredients

  • 500 g Quality Mark lamb mince
  • 10–15 filo pastry sheets
  • 50g melted butter
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon tamari
  • 2 tablespoons tomato purée
  • 2 teaspoons sugar
  • 1 teaspoon oregano
  • 2 eggplants
  • 2 green capsicums
  • 1 glass red wine
  • ½ cup crème fraîche
  • 200g feta
  • 1 egg, beaten
  • 2 teaspoons ground cinnamon
  • 50g hazelnuts
  • olive oil spray

Method

Preheat oven to 180°C.

In a large, lightly greased square or oblong oven dish, layer base with 5–8 sheets of filo pastry, each brushed with melted butter.

Heat oil in a non-stick frying-pan and fry onion and garlic over a moderate heat until they begin to soften. Add minced lamb and continue cooking for 10–15 minutes, stirring frequently to crisp the mince. Reduce heat slightly and then add tamari, tomato purée, sugar and oregano. Season with salt and pepper to taste.

In a food processor, chop eggplant and capsicum coarsely in batches and then sauté gently in a little olive oil for 10 minutes, until soft. Add red wine to pan and continue cooking for a further 5 minutes. Remove from heat and cool.

While cooking the veggie mixture, beat together crème fraîche, feta and beaten egg. Add to cooled eggplant and capsicum.

Spoon some meat mixture into the dish and add a layer of eggplant mixture. Repeat until you have used up both mixtures. Sprinkle top layer with a little cinnamon and layer the remaining filo pastry in ripples to cover the top of the pie, as shown. Sprinkle with hazelnuts and spray with olive oil to form a crispy top. Bake for 50–60 minutes and serve piping hot with a greek salad and crusty bread.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 306g
Energy kJ (kcal) 3173 (758)
Protein (g) 29.8
Fat (g) 58.9
Saturated (g)
28.8
Carbohydrate (g) 24.5
Sugars (g)
4.2
Sodium (mg) 986
Iron (mg) 2.9
Zinc (mg) 4.3
Vitamin B12 (ug) 2.3
Vitamin D (ug) 1.7
Selenium (ug) 14.1

Packed full of vitamin D, this dish contributes to healthy bones.

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
The kids loved this one!
Posted by Carolyn 2016-10-17 14:36:37
don't you wanna be alone in 2017? a lot of nice girls of your city on this site: http://mrred.pw
Posted by Luisa 2017-01-06 22:10:23
 

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