This is a lovely Greek inspired pie with this fall's lamb. I have used lamb minced meat, spinach and feta cheese.
I made one pie, but as it get`s dark so early in the afternoon these days I was not able to get any good images. I haven`t taken out my inside lighting equipment from storage yet. So I had to make the pie again. Not that was a bad thing, the pie is yummy. This time the photos turn out much better. I have chosen not to use as much eggs and cream as I normally do in a quiche. It is to highlight the filling. Fresh herbs are always the best way to go. If you do not have it, use dried ones.
I made one pie, but as it get`s dark so early in the afternoon these days I was not able to get any good images. I haven`t taken out my inside lighting equipment from storage yet. So I had to make the pie again. Not that was a bad thing, the pie is yummy. This time the photos turn out much better. I have chosen not to use as much eggs and cream as I normally do in a quiche. It is to highlight the filling. Fresh herbs are always the best way to go. If you do not have it, use dried ones.
Tip: Pour egg and cream mixture into a jug. Place the pie in the oven and then pour in the egg mixture.
It gives less spilling because you do not have to move the pie after filling it.
Greek lamb pie with feta
4 servings
Shortcrust pastry
1 cup + 3 tbsp(300ml) all-purpose flour
1/2 tsp salt
4.4 oz (125g) butter
2-3 tbsp water
Filing
14 oz (400g) lamb mince
1 red onion
2 tbsp olive oil
1 tsp dried chiliflakes or 1/2 fresh chili
1 tsp paprika
5.2 oz(150g) fresh baby spinach leaves
salt and pepper
1 tbsp fresh oregano, chopped
1 tbsp fresh rosemary, chopped
2 garlic cloves
3 eggs
1 cup single cream
3.5 oz (100g) feta cheese
Put the flour and salt in a large bowl and add cubes of butter. Use your fingertips to rub the butter into the flour until
it resembles coarse sand. Stir in cold water to bind the dough together. Wrap dough in clingfilm and chill in the fridge
for an hour. Preheat oven to 375 F (190C).
Using a rolling pin, roll pastry out on lightly floured surface to fit a 9x2inch (23cm diameter) quiche pan. Gently roll the dough up and around the rolling pin then unroll and drape over the pan. Gently press into the pan. Poke the base with a fork. Line the base of the pastry with baking parchment and then fill it with baking beans or dried beans. Bake blind for 15 minutes. Let it cool a little before filling the pastry.
Meanwhile make the filling. Slice the onion and chop the garlic. Heat olive oil in a frying pan over medium-high heat, add onion, garlic and chili and fry until onion is soft. Add the lamb mince and chop it into smaller pieces. Fry until cooked through and browned. Add paprika, chili, rosemary and oregano. Season with salt and pepper. Add spinach leaves and fry until they are wilted. Fill the pastry case with the lamb mince. Crumble over feta cheese. In a mug, whisk together eggs, single cream, salt and pepper. Pour in the egg mixture and bake for 20-25 minutes until the filling is set.
It gives less spilling because you do not have to move the pie after filling it.
Greek lamb pie with feta
4 servings
Shortcrust pastry
1 cup + 3 tbsp(300ml) all-purpose flour
1/2 tsp salt
4.4 oz (125g) butter
2-3 tbsp water
Filing
14 oz (400g) lamb mince
1 red onion
2 tbsp olive oil
1 tsp dried chiliflakes or 1/2 fresh chili
1 tsp paprika
5.2 oz(150g) fresh baby spinach leaves
salt and pepper
1 tbsp fresh oregano, chopped
1 tbsp fresh rosemary, chopped
2 garlic cloves
3 eggs
1 cup single cream
3.5 oz (100g) feta cheese
Put the flour and salt in a large bowl and add cubes of butter. Use your fingertips to rub the butter into the flour until
it resembles coarse sand. Stir in cold water to bind the dough together. Wrap dough in clingfilm and chill in the fridge
for an hour. Preheat oven to 375 F (190C).
Using a rolling pin, roll pastry out on lightly floured surface to fit a 9x2inch (23cm diameter) quiche pan. Gently roll the dough up and around the rolling pin then unroll and drape over the pan. Gently press into the pan. Poke the base with a fork. Line the base of the pastry with baking parchment and then fill it with baking beans or dried beans. Bake blind for 15 minutes. Let it cool a little before filling the pastry.
Meanwhile make the filling. Slice the onion and chop the garlic. Heat olive oil in a frying pan over medium-high heat, add onion, garlic and chili and fry until onion is soft. Add the lamb mince and chop it into smaller pieces. Fry until cooked through and browned. Add paprika, chili, rosemary and oregano. Season with salt and pepper. Add spinach leaves and fry until they are wilted. Fill the pastry case with the lamb mince. Crumble over feta cheese. In a mug, whisk together eggs, single cream, salt and pepper. Pour in the egg mixture and bake for 20-25 minutes until the filling is set.
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