Par boil diced potato.

Sauté chopped onion, carrot and garlic in olive oil until softened. Add left over diced lamb, potato and chopped collard greens then cook for a few minutes stirring gently. Throw in some sesame and poppy seeds, raisins, dried oregano and chopped fresh parsley stalks. Add a grind of black pepper, a grating of cinnamon and a little turmeric. If things are a bit dry then splash in a glass of white wine and cook for a little longer.

When done, transfer the mixture to a suitable baking dish and allow to cool.

When cooled, crumble goat’s cheese over. Add some frozen peas.

Now layer filo pastry sheets over, brushing each one with olive oil or melted butter. Scrunch each pastry sheet as you go along so that it looks a little rustic.

Bake in a preheated oven at 180°C | 160° C (fan) until the pastry has browned.

Enjoy on its own, with a salad but definitely with a glass of something rather nice.

Filo pastry pie

Filo pastry pie