Sri Lankan Lamb & Spinach Filo Pie
Indulge in the rich flavours of Sri Lanka with this spiced lamb pie, perfect for a weekend family feast. Serve it in elegant wedges alongside a crisp green salad or some delectably roasted vegetables.
Serves: 4-6
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Gluten-free option available - See hints & tips
Ingredients
500g lamb mince
1 tablespoon coconut oil
4 garlic cloves, finely minced
2 tablespoons Sri Lankan seasoning
1 tablespoon tomato paste
1 large carrot, grated
1 can of lentils, drained
12-14 dried apricots, finely chopped
100g fresh spinach
Zest of 1 lemon
8 sheets of delicate filo pastry
30g melted butter
Natural yogurt (for serving)
Lemon wedges (for serving)
Instructions
Preheat your oven to 200c/ 180c fan. In a nonstick frying pan, heat the coconut oil over medium-high heat. Stir in the lamb mince and cook, stirring frequently, until it turns a beautiful brown.
Add the minced garlic and sauté for 1-2 minutes until fragrant. Mix in the Sri Lankan seasoning and cook for an additional 2 minutes, then incorporate the tomato paste.
Introduce the grated carrot, drained lentils, chopped apricots, and fresh spinach. Cook until the spinach wilts down. Season with salt and pepper, then remove from heat.
Grease an 18cm diameter ovenproof dish or cake tin with the melted butter. Place about 5 sheets of filo pastry into the dish, ensuring there's an ample overhang in various directions.
Transfer the lamb mince mixture into the prepared pastry.
Add another two layers of pastry roughly on top of the filling, then fold over the overhanging bottom layers, creating a beautifully rippled effect.
Brush the top with the remaining melted butter and bake for 25-30 minutes until it becomes a golden, crispy delight.
Slice the pie into wedges and serve each portion with a dollop of natural yogurt, roasted vegetables, and lemon wedges.
To make Gluten free
To make this dish suitable for a gluten-free diet, you can opt for your preferred gluten-free puff pastry. Here's a suggestion for creating a deconstructed version of the pie, resembling more of a tart than a traditional pie:
Prepare the Gluten-Free Pastry
Lay out a sheet or two of gluten-free puff pastry on a baking tray.
Use a knife to gently score a 1-inch border around the edges of the pastry sheet, creating a defined border.
To prevent excessive puffing, use a fork to prick the area inside the scored border.
Place the prepared pastry in the oven and bake it for roughly 8 minutes, or until it's partially baked and slightly puffed up, but avoid letting it brown at this stage.
Assemble the Deconstructed Pie
Once the pastry has partially baked and puffed, remove it from the oven.
Spread the cooked lamb mince mixture evenly over the pastry, ensuring it stays within the scored border you created earlier.
Final Bake
Place the tart back in the oven and continue baking for another 10-15 minutes, or until the gluten-free puff pastry turns a beautiful golden brown.
This method allows you to enjoy all the delicious flavours of the lamb and spinach filling while accommodating a gluten-free diet with a crisp pastry shell.
Hints & tips
Mince – Swap the lamb mince for beef for a different flavour version.
Easy swaps – Swap the apricots for sultanas or even cranberries if that’s what you have on hand.
Spinach cab be swapped for other leafy veggies.
Serving suggestion – Serve in wedges with roasted veg. a good dollop of natural yoghurt and lemon wedges.
For a lighter version serve with salad of choice.
Portion size – Serves 4-6. Leftovers are great warmed up in the oven or air fryer for quick lunches.
If you prefer a smaller portion you can make this recipe into individual pies instead following the same instructions above but using a muffin tin. Any leftover mince can be frozen for a later date.
Storage – Store in the fridge for 3-4 days. Suitable for freezing before baked if you want to prep ahead. Once cooked the filo pastry wont freeze well and will loose its crunch when defrosted.
Mince can be cooked and frozen for a later date.
