cook the cover
Go for ghee over butter if you can – it’ll make your sky-high filo pie extra light and crispy!
Michelle Southan
let’s go!
1kg lamb mince
1 tbs extra virgin olive oil
1 brown onion, finely chopped
70g (¼ cup) tomato paste
2 garlic cloves, crushed
2-3 tsp Moroccan spice mix (ras el hanout), to taste
2 tsp ground cumin
280g pkt baby spinach
3 green shallots, thinly sliced
¼ cup chopped fresh continental parsley leaves
2 tbs chopped fresh
