Lamb filo pie

Lamb filo pie

By
From
Encyclopedia of Food and Cookery
Serves
10-12

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 onions, chopped
1.25kg minced lamb
15g fresh mint, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg
salt
115g pine nuts
20 sheets filo pastry
250g butter, melted

Method

  1. Heat oil in a large frying pan, add onions and cook until softened. Add lamb and sauté until browned. Drain off excess fat. Stir in mint, cinnamon, nutmeg, salt and pine nuts. Set aside.
  2. Stack filo sheets between 2 dry dish towels with a dampened towel on top.
  3. Line a buttered 33 × 23 cm baking dish with 4 sheets of filo, brushing each lightly with butter, and allowing ends to hang over sides of dish.
  4. Spread one-quarter of lamb mixture over filo and top with 4 more filo sheets, each lightly brushed with butter. Continue layering filo and lamb mixture, reserving 4 sheets of filo and ending with lamb mixture. Fold overhanging ends of filo over lamb mixture in dish. Top with remaining 4 sheets of filo, each brushed with butter, and tuck ends down inside edge of dish to enclose filling completely.
  5. Bake in a preheated moderately hot oven for 45 minutes or until top is golden. Serve hot, cut into diamond shapes.
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