Lamb and Spinach Spanakopita

Lamb and Spinach Spanakopita

I’ll start this by admitting I’m not a great fan of Greek food, there I said it. Now before you start to raise the levels of fume to that of a middle Englander watching footage of Dinghy’s bobbing in the channel, allow me to explain. My times in the Hellenic islands, have been by and large, restricted to the oh so touristy spots, where countless sea front eateries offer up the same tired plates, namely grilled meat with tzatziki. However, if you look closely, you’ll find the odd gem that amongst all the Souvlaki and Gyros, such as the occasional Stifado or Kleftiko, which if you’re willing to break from the norm, are a delight. The same can be said for Spanakopita. If you’re one of those people who looks at the main ingredients and thinks Nah not for me, then I encourage you stay open minded for a little longer. On the face of it the idea of a cold or room temperature cooked Lamb dish doesn’t sound that appealing but when you add buttery onions, gentle spicing, sharp feta and cooling mint, all wrapped in crunchy pastry, this might change your mind

Like my last post this is a recipe taken more or less word for word from Good Magazine 

 

 

Filling

2 Tbsp Olive Oil

800g Lamb Shoulder cut into cubes

500ml Lamb stock

1 Cinnamon Stick

1 Bay leaf

1 Tbsp Butter

1 Large (or 2 small) onion sliced

2 Cloves of Garlic crushed

1 tsp ground coriander

1 Tbsp ground cumin

1 tsp ground cinnamon

500g Spinach

150g feta crumbled

½ small bunch of mint chopped

2 tbsp pine nuts toasted

1 egg lightly beaten

 

Pastry Case

100g Melted butter

270G filo pastry

2 tbsp sesame seeds

 

Heat half the oil in a casserole pot over. Medium heart and fry the lamb for 5-7 mins or until deep brown all over. Cover with the stock and the cinnamon stick and the bay leaf, bring to a simmer, cover and cook for 1 ½ hours until the lamb is tender and falling apart

Heat the remaining oil and the butter in a large frying pan with a pinch of salt

 For 15-20 mins until golden and sticky. Add the garlic and the spices and cook for 3 mins more. Remove the lamb from the stewing liquid, reserve the liquid , transfer to a chopping board and shred with 2 forks , stir the meat into the onions with around 50ml of the stewing liquid.

Put the spinach in a pan with 1tbsp of water and cook for 3-4 mins or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid. Roughly chop the spinach and stir into the lamb and onion mixture along with the feta and onion, mint and egg, season.

 

Heat the oven to 200 degrees and brush a round 22cm spring form cake tin, layer 4 sheets of filo then brush with melted butter. Spoon the filling and fold the over hanging pastry over the top . Scrunch the remaining pastry over the top of the pie and brush with the remaining butter

, sprinkle with sesame seeds. Bake for 40-45 mins or until golden and crisp. Serve at room temperature or cold