Greek · Dinner
Lamb and Cheese Pie
Ground lamb sautéed with onion and garlic, simmered with tomato, oregano, and cinnamon, then folded with feta cheese and egg. Layered between buttered phyllo sheets and baked until golden and crisp. Served warm with lemon wedge.
$6
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
640Calories
35.1gProtein
43.4gFat
27.2gCarbs
5.1gSugar
2.5gFiber
1076mgSodium
310mgChol
20.5gSat Fat
583mgPotassium
346mgCalcium
4.3mgIron
2.6mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Preheat oven to 375F and brush a small baking dish with melted butter.
2
Sauté onion and garlic in olive oil over medium heat for 4 minutes until softened and translucent.
3
Add ground lamb and cook over medium-high heat for 6 minutes, breaking it apart, until no pink remains and lamb is browned.
4
Stir in crushed tomato, oregano, cinnamon, salt, and pepper; simmer over medium-low heat for 10 minutes until thickened. Cool 5 minutes.
5
Fold beaten egg and crumbled feta into cooled lamb, layer phyllo sheets brushing each with butter, spoon filling inside, fold edges over, brush with remaining butter.
6
Bake at 375F for 25 minutes until phyllo is golden brown and crisp throughout.
7
Plate
Rest 5 minutes, then slide onto plate and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground lamb
- 4 oz57g, about 3 sheets phyllo pastry, thawed
- 3.2 oz90g feta cheese, crumbled
- 22 small eggs, beaten
- 1/2 cup80g onion
- 2 clove2 clove garlic
- 1/2 cup90g canned crushed tomato
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp28g unsalted butter, melted
- 2 tbsp28ml olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
