When your father-in-law still reads the New Zealand Herald and comes across a delicious recipe in the Bite, then why not take his suggestion and test out the recipe.
Once a week the Bite comes to our doorstep wrapped in the New Zealand Herald and every week there is a unique dish in the magazine worth taking a second look at. I often read through the Bite to get a feel for what foods are in season and how to best utilize seasonal foods!
Greed lamb and silver beet spiral filo pie
Ingredients
- 1 onion, diced
- 3-4 garlic, minced
- lemon peel
- 3 silver beet stalk, stemmed, chopped
- 1 1/2 tsp allspice, ground
- 1 tsp cinnamon
- 2 tsp chili flakes
- 2 eggs, whisked
- 500 g lamb mince
- 75 g feta cheese
- 1/4 bread crumbs
- 12 sheets filo pastry
- 1 tbs olive oil
- 1 tsp sesame seeds
- 1 tsp coconut oil
Method
- Preheat oven 200C/450F
- Blanch silverbeet for 3-4 minutes, rinse with cold water and ring out
- In a deep pan heat coconut oil and sauté onions, garlic, and lemon peel until soft, remove from heat and let cool; remove lemon peel
- Mix in lamb, whisked eggs, silver beet, cinnamon, chili flakes, and allspice into onion and garlic
- divide in to 3-4 equal portions
- Grease a 9″ springform pan with butter and evenly coat with bread crumbs, set aside
- Lay 1 layer of filo pastry and coat with olive oil/butter; repeat 3 more times (4 layers total)
- Horizontally lay out meat at the top of the filo dough and roll into a log
- Add feta cheese to the center of the meat and cover feta
- Roll the log into a pinwheel and place inside the pan
- Repeat steps 7-9 for remaining pastry and meat
- Baste oil/butter on top of the filled pastry and sprinkle with sesame seeds
- Bake in the oven 25-30 minutes until top is gold and crispy
- Remove from oven and let cool for 5 minutes
- Enjoy with cucumber yogurt and sweet potato fries!
Inspired by the Bite
*** Optional: 1 tsp cumin, 1 tsp oregano into meat mixture
SoHungryFeedMe 