TURK­ISH LAMB, RI­COTTA AND EGG FILO PIE

Super Food Ideas - - THIS MONTH -

SERVES 6 PREP 20 MIN­UTES COOK 50 MIN­UTES

2 tea­spoons ex­tra vir­gin olive oil 500g lamb mince 1 brown onion, halved, thinly sliced 2 gar­lic cloves, crushed 1 tea­spoon mixed spice ½ tea­spoon ground car­damom 1 tea­spoon sweet pa­prika 500g fresh ri­cotta 100g fetta, crum­bled 2 eggs, lightly beaten ¹⁄³ cup chopped fresh flat-leaf pars­ley leaves 14 filo pas­try sheets Olive oil cook­ing spray Ex­tra 6 eggs Lemon cheeks and plain Greek-style yo­ghurt, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20.5cm x 30cm (base) bak­ing dish. 2 Heat oil in a large fry­ing pan over medium-high heat. Add mince. Cook, break­ing up lumps with a wooden spoon, for 5 min­utes or un­til browned. Add onion. Cook for 3 min­utes or un­til just soft­ened. Add gar­lic and spices. Cook, stir­ring, for 1 minute or un­til fra­grant. Trans­fer to a heat­proof bowl. Cool for 5 min­utes. Add ri­cotta, fetta, beaten egg and pars­ley. Sea­son with salt and pep­per. Stir to com­bine. 3 Place 2 filo sheets side by side, slightly over­lap­ping on long sides. Spray with oil. Place in base of pre­pared dish, al­low­ing filo to over­hang on all sides. Re­peat with an­other 6 sheets of filo. Press lamb mix­ture over filo sheets in dish. Make 6 in­dents in lamb mix­ture. Crack 1 egg into each in­dent. 4 Layer re­main­ing filo sheets on top of each other, spray­ing with oil in be­tween each layer. Place on top of lamb mix­ture. Fold over ex­cess pas­try around edges to cre­ate a bor­der. Spray with oil. Bake for 30 to 40 min­utes or un­til pas­try is golden and fill­ing is set. Stand for 5 min­utes. Serve with lemon and yo­ghurt. NU­TRI­TION: (per serve) 2158kj; 29.1g fat; 13.9g sat fat; 38g pro­tein; 23.4g carbs; 2g fi­bre; 359mg chol; 771mg sodium.

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