Lamb and eggplant filo pie
- Serves 4
- Prep time: 20 minutes | Cooking time: 60 minutes
This recipe for lamb and eggplant pie is a lighter version of the classic Greek dish Moussaka. Loaded with flavour, this is a tasty dish to serve when you're looking to impress! Serve with a Greek salad and crusty bread.
Ingredients
500g Prime Lamb Mince
1 red onion, sliced thinly
2 cloves garlic, crushed
1 tbsp tamari or soy sauce
2 tbsp tomato puree
2 tsp sugar
1 tsp oregano
2 tsp ground cinnamon
salt and pepper to taste
2 eggplants
2 green peppers
2 tbsp olive oil
1/2 cup crème fraiche
1 glass red wine
200g feta cheese
1 egg, beaten
50g hazelnuts
olive oil spray
15-20 filo pastry sheets
melted butter
Method
Pre heat oven to 180C. In a large lightly greased square or oblong oven dish layer filo pastry on the base.
Coarsely chop the eggplants and peppers then sauté gently in a little olive oil for 10 minutes until soft. Add red wine to the pan and continue cooking for a further 5 minutes. Remove from the heat and cool.
Beat together the crème fraiche, feta and beaten egg. Add to the cooled eggplant and peppers.
Heat oil in a non-stick frying pan and fry onions and garlic over a moderate heat until they begin to soften. Add minced lamb and continue cooking for 10-15 minutes, stirring frequently to crisp the mince. Reduce the heat slightly and then add spy sauce, tomato pureé, herbs and season with salt and pepper to taste.
Spoon some the meat mixture into the dish, and then create a layer of eggplant. Repeat until you have used up both mixtures. Sprinkle the top layer with a little cinnamon and hazelnuts, then layer the filo pastry to cover the top of pie and spray with olive oil to form a crispy top.
Bake in a moderate oven for 50-60 minutes.