Lamb and eggplant filo pie
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
Method
- 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
- 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.