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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
peanut oil (for brushing) |
1 lb lean ground lamb (i have used beef or chicken mince too) |
1 medium onion |
1 garlic clove, crushed |
1 (14 ounce) can tomatoes |
2 tablespoons chopped fresh mint |
1 teaspoon ground nutmeg |
12 ounces fresh spinach leaves |
1 (10 ounce) packet phyllo pastry |
1 teaspoon sesame seeds |
salt and black pepper |
Directions:
1. Preheat your oven to 400°F.
2. Lightly grease a 8 1/2 in springform pan.
3. Fry the mince and onion in a dry nonstick pan until golden.
4. Add the garlic, tomatoes, mint, nutmeg and seasoning.
5. Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
6. Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
7. Drain the leaves well and then mix through the meat mixture.
8. I sometimes add 1/4 lb of crumbled feta at this stage.
9. Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
10. Spoon the meat and spinach mix in then wrap the pastry over to enclose.
11. Scrunch up any remaining pastry into balls, and place over the top of the pie.
12. Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
13. I like to let this cool a little, and serve it with a green salad.
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