This Middle Eastern-inspired filo pie is a weeknight winner.
0:20 Prep | 0:50 Cook | 6 Servings | Easy
Super Food Ideas
2 teaspoons extra virgin olive oil
500g lamb mince
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 teaspoon mixed spice
1/2 teaspoon ground cardamom
1 teaspoon sweet paprika
500g fresh ricotta
100g fetta, crumbled
2 eggs, lightly beaten
1/3 cup chopped fresh flat-leaf parsley leaves
14 filo pastry sheets
Olive oil cooking spray
Extra 6 eggs
Lemon cheeks, to serve
Plain Greek-style yoghurt
Step 1 Preheat panggangan to 200C/180C fan-forced. Grease a 3cm-deep, 20.5cm x 30cm (base) baking dish.
Step 2 Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion. Cook for 3 minutes or until just softened. Add garlic and spices. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add ricotta, fetta, beaten egg and parsley. Season with salt and pepper. Stir to combine.
Step 3 Place 2 filo sheets side by side, slightly overlapping on long sides. Spray with oil. Place in base of prepared dish, allowing filo to overhang on all sides. Repeat with another 6 sheets of filo. Press lamb mixture over filo sheets in dish. Make 6 indents in lamb mixture. Crack 1 egg into each indent.
Step 4 Layer remaining filo sheets on top of each other, spraying with oil in between each layer. Place on top of lamb mixture. Fold over excess pastry around edges to create a border. Spray with oil. Bake for 30 to 40 minutes or until pastry is golden and filling is set. Stand for 5 minutes. Serve with lemon and yoghurt.