- 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
- 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
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