Lamb and gorgonzola pie
Serve
hot with salad
Prepare Time: 20 minutes | Total Time: 30
minutes | Serves: 4
Ingredient
·
3 tbsp olive oil
·
2 tbsp fresh rosemary leaves, finely chopped
·
500g minced lamb
·
2 cloves of garlic, peeled and
finely chopped
·
400g baby spinach leaves
·
4 large sheets of filo pastry
·
50g salted butter, melted
·
200g gorgonzola cheese, chilled
Recipe
1. Make the filling: Turn oven to fan
200C/conventional 220C/ gas 7. Heat
the oil in a large frying pan with the
rosemary, add the mince and cook for 3
mins, stirring occasionally to break it up. Add the garlic and cook for 2 minutes, then add the spinach and cook for 3 minutes more, stirring occasionally. Season and set aside.
2. Butter the filo: Lay one sheet of filo pastry on a
chopping board. Brush with a little
melted butter and put into a 20cm
cake tin, letting the edges of the pastry
hang over the sides. Repeat with the remaining
sheets until the base and sides are covered
and there is plenty of overhang.
3. Assemble the pie and bake: Spoon the mince and
spinach mixture into the middle of
the tin and crumble over the cheese. Cover
with the overhanging pastry. Brush the top with melted butter and grind over some black pepper. Bake the pie for 10 minutes.
Per serving 711
kcals, 50g fat, 25g sat. fat a portion | Suitable for freezing
