Recipe:Greek Lamb and Courgette Filo Pie

Traditional flavours paciked into pretty filo
ByJasmine BandaliWednesday , 08 April 2015
Recipe:Greek Lamb and Courgette Filo Pie
© Copyright @ Jörn Rynio / StockFood;Copyright @ Jörn Rynio / StockFood


1 tbsp olive oil

800g minced lamb

2 large onions, chopped

3 courgettes, sliced

4 large cloves garlic, crushed

1 heaped tsp ground allspice

1 heaped tsp ground cinnamon

A pinch of dried mixed herbs

A pinch of dried chilli flakes (optional)

400g ripe cherry tomatoes, halved

400ml lamb or beef stock

250ml white grape juice

300g feta cheese, crumbled

A generous bunch of fresh oregano, leaves picked and roughly chopped

2 cloves of garlic, finely chopped

Finely grated zest of 1 lemon

250g frozen filo pastry 

A little olive oil, for brushing

Salt and freshly ground black pepper

Sea salt flakes, for sprinkling


1 Pour the oil into a large, deep frying pan and set over a high heat. 

2 Add the mince, breaking it up with a wooden spoon, and fry for around 15 minutes or until nicely browned. 

3 Reduce the heat slightly and stir through in the onions, frying for a further 10 minutes or so until the onions soften and turn translucent. 

4 Add the crushed garlic, the allspice, cinnamon, dried herbs and chilli flakes (if using) and fry for just another minute or so before adding the tomatoes, stock and white grape juice.

5 Season with salt and freshly ground black pepper. 

6 Bring to the boil, then reduce the heat to as low as possible and simmer, uncovered, for around an hour or until the sauce is thick and rich, stirring occasionally. Taste to check the seasoning, adding a little more salt and black pepper if necessary, and then allow to cool completely.

7 Meanwhile, sauté the courgettes in a splash of oil with a pinch of salt, for about two minutes. Combine with the meat filling mixture. 

8 Once the filling is cold, preheat the oven to 200C. 

9 In a small mixing bowl, stir together the feta, oregano, garlic and the lemon zest, then sprinkle it evenly over the meat mixture.

10 Take four small serving dishes.

11 Unroll a sheet of filo pastry onto a work surface, and cut into four even sections. 

12 Keep the pastry covered with a damp tea towel to stop it from drying out. 

13 Take one quarter of a sheet and brush with a little oil, then line one of the serving dishes, bringing the pastry up and over the sides. Repeat with another six quarters of the filo pastry.

14 Place a generous amount of the filling inside, bringing the pastry over the top, crumpling it in little waves over the surface.

15 Repeat this process with the remaining three serving dishes.

16 Sprinkle the surface lightly with sea salt flakes, along with a last drizzle of oil over the top layer.

17 Bake in the oven for around 35 to 40 minutes or until the pastry is crisp and deep golden brown. Serve hot. 

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