Friday, July 13, 2012

Lamb, Lentil and Spinach Pie

1 large onion, finely diced
300g lean lamb mince
300g frozen spinach, chopped, drained and defrosted 
400g can of brown lentils, drained and rinsed
3 tablespoons of Greek spice
100g reduced fat feta
1/4 cup each of fresh mint and coriander, finely chopped
6 sheets of filo pastry
Olive oil
2 tablespoons of low fat natural yoghurt

Preheat oven to 180c 
Fry the onion and lamb with seasoning until brown, drain. Stir through spinach and lentils. Remove from heat and add feta and herbs. Brush a pan with oil and fill with mince mixture. Lay the filo sheets on top one layer at a time, brushing each with oil and yoghurt. 
Bake for 30 minutes
Slice and serve

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