A delicious easy family meal - great for using up leftover uncooked chicken from your BBQ.
Greek-style lamb, spinach and feta pie
Remember to defrost your meat. Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.
Heat a little olive oil in a large non-stick pan on medium heat. Add the onions and soften for a few minutes, before adding the garlic, oregano and mint. Fry on low-medium heat for 2 minutes to allow the onion to soften.
Add the pieces of chopped lamb, and then season well with salt and pepper.
Add the spinach in batches, allowing it to wilt slowly. Finish with the fresh parsley and lemon zest. Stir well and then remove from heat and set aside.
Layer 2 sheets of phyllo pastry into an ovenproof dish, allowing the edges to fall over the sides. Using a pastry brush, brush all around the base and sides with melted butter. Repeat the process two times, so that you have 6 layers of pastry in total.
Fill with the lamb and spinach mixture, and then sprinkle the crumbled Feta across the top.
Bring the sides in and brush the top of the pastry with melted butter.
Cook in a preheated oven (180°C/160°C Fan) for 45 minutes - 1 hour, until the Feta is melted and the pastry is golden. Serve with this tasty dish with a fresh tomato salad.
Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy. Simply defrost in the fridge and use within 24 hours.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.