Lamb and vegetable filo pie
300 g, peeled, cut into 1.5 cm
1 medium, finely chopped
2 clove(s), crushed
baby spinach leaves
uncooked filo pastry
5 x 3 second spray(s)
1 tbs, leaves to serve
- Steam pumpkin over a saucepan of boiling water for 10 minutes or until tender. Drain. Cool.
- Meanwhile, heat oil in a large deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add crushed garlic and cook for 30 seconds. Add lamb and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned and liquid has evaporated. Stir in tomato paste, oregano, cinnamon and spinach until wilted. Transfer to a large wide bowl. Add pumpkin and set aside to cool completely.
- Preheat oven to 200°C and line a 20cm pie dish or cake tin with baking paper, allowing the sides to overhang. Lay out 1 sheet of filo and lightly spray with oil. Top with a second sheet, placed at a 90-degree angle. Lightly spray with oil. Lay a third sheet diagonally across and lightly spray with oil. Top with remaining filo, at a 90-degree angle. Lightly spray with oil. Lay pastry stack into dish, allowing pastry to hang over sides.
- Spoon filling into dish. Fold sides of pastry over to cover filling. Lightly spray with oil. Bake for 30 minutes, loosely covering top with foil after 20 minutes if overbrowning. Stand for 5 minutes, then use baking paper to lift pie out of dish. Top with coriander.