Lamb and Eggplant Filo Pie
Perfect for Leftovers
4 - 6
1 hrs 30 mins
Sue Hamilton and Dana Alexander
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500g Quality Mark lamb mince
10-15 sheets filo pastry
2 tbsp olive oil
1 red onion
2 garlic cloves
1 tbsp tamari soy sauce
2 tbsp tomato puree
2 tsp white sugar
1 tsp dried oregano
chopped into 1.5cm pieces
2 green capsicum
seeds removed and chopped
1 cup red wine
1/2 cup crème fraîche
200g feta cheese
2 tsp ground cinnamon
skins removed and roughly chopped
A drizzle of olive oil
To Make Pie
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.
Gently cook the eggplant and capsicum in a frying pan with 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.
Nutrition Information per Serving (306g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)