WARMING WINTER PIES

GREEK-STYLE LAMB, SPINACH AND FETA PIES

Preparation time 20 mins plus 10 mins cooling

Cooking time 35 mins

Makes 6

1 Tbsp extra virgin olive oil
500g lamb mince
1 red onion, thinly sliced
1 Tbsp dried oregano
250g frozen chopped spinach, thawed
250g smooth ricotta
200g Greek-style feta, crumbled
3 free-range eggs, lightly beaten
2 Tbsp roughly chopped dill
2 Tbsp roughly chopped flat-leaf parsley leaves
1 lemon
Sea-salt flakes and freshly ground black pepper, to season Butter, for greasing, plus
100g melted
12 sheets chilled filo pastry Sesame seeds, to garnish

STEP 1 Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add lamb, onion and dried oregano. Cook, stirring occasionally, for 4 minutes, breaking up mince as you stir. Increase heat to high and cook for a further 4 minutes, or until browned and cooked through. Transfer to a bowl and set aside to cool for 10 minutes.

STEP 2 Meanwhile, put spinach in a fine sieve and use your hands to squeeze out as much excess liquid as possible. Transfer to a large bowl. Add ricotta, feta, eggs, dill and parsley, then finely grate in lemon zest. Stir to combine. Season well and stir in STEP 3