Ingredients Checklist
- 500g lamb mince
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp cinnamon
- Pinch of nutmeg
- Sea salt & cracked black pepper
- 250g cooked rice
- 500g frozen chopped spinach, thawed
- 6 spring onion, finely sliced
- 200g Greek feta, crumbled
- 3 eggs, whisked
- 8 filo sheets
- 100g butter, melted
- 1 tsp dried oregano
Instructions
- Heat a large, deep frypan over medium heat. Add olive oil, onion and garlic and sauté until softened.
- Add lamb mince, break up with a wooden spoon and fry until coloured.
- Add spices, season with salt and pepper and cook for a further minute. Place into a large bowl and set aside to cool.
- Squeeze out the excess moisture from the spinach. Add to the lamb mix with the cooked rice, spring onion, feta and eggs. Mix well to combine.
- Preheat oven to 180°C and brush a 22cm round ovenproof dish with melted butter.
- Line with six sheets of filo, each brushed with butter, allowing edges of filo to overhang.
- Add the filling and cover with the excess filo, scrunching the last two sheets and adding them to the top.
- Drizzle with the remaining butter and sprinkle with oregano.
- Bake for 45 minutes or until golden and crisp.
- Allow to rest for 10 minutes before serving.
