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Moroccan lamb, spinach & ricotta filo pie recipe

Moroccan lamb, spinach & ricotta filo pie

Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 40 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Baking dish
  • 1 Frypan
  • 1 Large bowl

Ingredients

  • oil spray

Mince filling

  • 1 red onion
  • 2 cloves garlic
  • 1 carrot
  • 1 zucchini
  • 1 tbsp olive oil
  • 600 g lamb mince
  • 1 tbsp Moroccan seasoning
  • 2 tsp honey
  • 1 tbsp flour or gluten-free flour
  • ¼ cup tomato paste
  • 400 g crushed tomatoes

Cheese filling

  • 3 cups baby spinach
  • 1 cup cheese
  • 1 cup ricotta cheese

Topping

  • 4 sheets filo pastry mashed potato for gluten-free

Instructions

Before you start

  • Preheat the oven to 180 °C fan bake. Spray a baking dish with oil spray.

Start mince filling

  • Peel and finely slice 1 red onion. Peel and mince 2 cloves garlic. Peel and finely dice 1 carrot. Grate 1 zucchini. Heat 1 tbsp olive oil in a large frypan over medium heat. Add the onion, garlic, carrot and zucchini and cook for 3-4 minutes. Add the 600 g lamb mince and cook for 3-4 minutes, until browned.

Finish mince filling

  • Then add 1 tbsp Moroccan seasoning, ¼ cup tomato paste, and 2 tsp honey, and season with salt and pepper. Sprinkle over 1 tbsp flour and stir until combined. Pour in 400 g crushed tomatoes, cook 3-4 minutes, until slightly thickened.

Make cheese & spinach filling

  • Meanwhile, place 3 cups baby spinach in a microwave-proof bowl and microwave for 2 minutes. Transfer to a sieve or tea towel and carefully squeeze out the excess water. In a large bowl, add the spinach, grate in 1 cup cheese and add 1 cup ricotta cheese. Season with salt and pepper and stir to combine.

Make pie

  • Spoon the mince filling into the base of and out to the edges of the prepared baking dish. Spoon the cheese and spinach filling over the mince filling and spread out to the edges. Spray 4 sheets filo pastry sheets with oil, scrunch softly and place on the top of the pie filling. Repeat with the remaining filo until the filling is completely covered. Bake for 20 minutes or until the filo is golden and crispy.

To serve

  • Divide the Moroccan lamb, spinach & ricotta filo pie between plates.

Nutrition

Calories: 806kcal | Carbohydrates: 39g | Protein: 46g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 166mg | Sodium: 781mg | Potassium: 1136mg | Fiber: 6g | Sugar: 13g | Calcium: 445mg | Iron: 7mg