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Spinach, lamb and cheese pie


  • 2 teaspoons olive oil
  • 400g lamb mince
  • 2 garlic cloves, crushed
  • 300g baby spinach
  • 1 cup reduced-fat ricotta cheese
  • 4 eggwhites, lightly beaten
  • 2 tablespoons finely chopped fresh dill
  • 100g reduced-fat feta cheese, crumbled
  • 1/4 cup finely grated parmesan cheese
  • 3 sheets filo pastry
  • olive oil cooking spray
  • salad leaves, to serve


  • Step 1 - Grease a 6cm-deep, 22cm springform pan. Line base and side with baking paper. Preheat oven to 200°C/180°C fan-forced.
  • Step 2 - Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.
  • Step 3 - Add ricotta, eggwhites, dill, feta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan. Top with filo.
  • Step 4 - Spray filo with oil. Place pan on a baking tray. Bake for 50 to 55 minutes or until filling is set and pastry golden brown. Cool for 15 minutes. Serve with salad leaves.

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