Greek Lamb Pie

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Steps

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Preheat your oven to 400f.

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Lightly grease a 8 1 / 2 in springform pan.

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Fry the mince and onion in a dry nonstick pan until golden.

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Add the garlic , tomatoes , mint , nutmeg and seasoning.

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Bring to the boil , and simmer , stirring occasionally until most of the liquid has evaporated.

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Wash the spinach and remove any tough stalks , then cook the leaves in only the water clinging to them for about 2 minutes.

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Drain the leaves well and then mix through the meat mixture.

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I sometimes add 1 / 4 lb of crumbled feta at this stage.

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Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin , leaving enough over hanging to wrap over the top.

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Spoon the meat and spinach mix in then wrap the pastry over to enclose.

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Scrunch up any remaining pastry into balls , and place over the top of the pie.

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Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.

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I like to let this cool a little , and serve it with a green salad.

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Ingredients

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peanut oil, lean ground lamb, onion, garlic clove, tomatoes, of fresh mint, ground nutmeg, fresh spinach leaves, phyllo pastry, sesame seeds, salt and black pepper