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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 of Moussaka which you will also find in Minced. A family favourite, it is great for a dinner party too. Serve with a Greek salad and crusty bread.



  • 500g Prime Lamb Mince
  • 1 red onion, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tbsp tamari
  • 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
View the method
  1. Pre heat oven to 180C.
  2. In a large lightly greased square or oblong oven dish layer filo pastry on the base. Then prepare the lamb and aubergine mixtures as follows.
  3. 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 to15 minutes, stirring frequently to crisp the mince. Reduce the heat slightly and then add tamari, tomato puree, herbs and season with salt and pepper to taste.
  4. In a food processor chop eggplants and peppers coarsely in batches and 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.
  5. While cooking the veggie mixture beat together the crème fraiche, feta and beaten egg. Add to the cooled eggplant and peppers.
  6. Spoon some the meat mixture into the dish, and then create a layer of aubergine. Repeat until you have used up both mixtures. Sprinkle the top layer with a little cinnamon and then layer filo pastry in ripples to cover the top of the pie, as shown. Sprinkle with hazelnuts and spray with olive oil to form a crispy top. Bake in a moderate oven for 50-60 minutes and serve piping hot.
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