![Greek pasta filo pie Greek pasta filo pie](https://wikirecipes.net/wp-content/uploads/2019/04/Greek-pasta-filo-pie-1.jpg)
- 0:20 Prep
- 1:05 Cook
- 4 Servings
- Capable cooks
Mix lamb mince, onion and silverbeet together to create the makings of this crunchy Greek filo pie.
Ingredients
- 200g penne rigate
- 150g butter
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 3 teaspoons dried oregano
- 1 bunch silverbeet, stems thinly sliced, leaves coarsely chopped
- 500g lamb mince
- 200g feta, crumbled
- 12 sheets filo pastry
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, melt 20g butter in a large frying pan over medium-low heat. Add onion and garlic. Cover. Cook, stirring once, for 4 minutes or until onion has softened. Stir in oregano. Cook, uncovered, stirring often, for 4 minutes or until light golden. Transfer to a large bowl. Increase heat to medium. Melt 20g butter in pan. Add silverbeet stems. Cook, stirring often, for 5 minutes or until softened. Add silverbeet leaves. Cook, stirring often, for 5 minutes or until tender. Add to onion mixture.
- Step 3Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Drain off any fat and juices.
- Step 4Preheat oven to 180°C/160°C fan-forced. Add pasta, mince and fetta to silverbeet. Season with salt and pepper. Stir until well combined. Melt remaining butter in a small saucepan over medium heat. Grease a 3 litre-capacity, 4cm-deep, 20cm x 30cm baking dish. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 6 sheets filo and butter. Line base and side of prepared dish with filo stack. Spoon mince mixture into dish.
- Step 5Layer remaining filo sheets together with butter. Place over filling. Scrunch edges together to seal. Brush top with remaining butter. Bake for 40 minutes or until golden. Set aside 2 portions (see below). Serve with yoghurt.
- Low carb
- Low sugar
- Lower gi
Nutrition
4178 kj
Energy
61g
Fat Total
34g
Saturated Fat
5g
Fibre
47g
Protein
200mg
Cholesterol
1302.19mg
Sodium
3g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Next day’s linch: For lunch, cool completely. Can be eaten hot (reheat in a microwave on high for 1 minute 30 seconds) or cold.
- Author: Gemma Luongo
- Image credit: Chris Jones
- Publication: Super Food Ideas
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