TURKISH LAMB, RICOTTA AND EGG FILO PIE
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.