This savoury filo pastry pie is a Monday night solution - I suppose it could be made with leftover meat. However, I had confit de canard yesterday, and there certainly weren't any leftovers.
Anyway, I do have mincemeat in my freezer, and there are pine nuts in there too (they don't have a good shelf life, so I keep them in the freezer). There is also a block of feta in my fridge, so I am thinking you have a good idea of what's coming up.
In Greece they would use lamb mince, but this is Spain, so it's beef, pork or chicken and turkey.
Savoury Filo Pastry Pie - The Flexible Chef
Here is what I did.
Savoury Filo Pastry Pie — Ingredients
- Beef mince
- Filo pastry, about 6–8 sheets
- Olive oil
- 1 onion, finely chopped
- A handful of pine nuts
- Feta cheese, crumbled
- Fresh or frozen spinach
- Dried oregano
- Pinch of chilli powder
- White pepper
- Ghee or butter, melted
Savoury Filo Pastry Pie Ingredients - Casa Adora
Fry onion over low/medium heat in olive oil until soft, brown the mince, add pine nuts and chilli, and cook for 5 minutes. Do not allow the pine nuts to burn.
Add spinach and continue cooking until it has released its water content and starts to soften. If I had peas in the freezer (on my shopping list), then I'd add some too.
Add cheese, chilli and a good sprinkling of white pepper. Gently mix and set aside.
In a pie dish add layers of filo in a criss-cross fashion, overlapping the dish. Brush with ghee between each layer.
Add in the mince mix and flatten a little.
Now layer over more filo sheets; it doesn't have to be neat, again brushing between each layer and plenty all over the top. In fact, lash it on; the diet can start tomorrow.
Bake in a preheated oven at 180°C (fan 160°C) for around 25 minutes or until the pastry has turned golden brown.
This pie goes really well with a mixed salad.
This recipe is part of my Beef and Veal Recipes — The Flexible Chef's Complete Collection — from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for. Explore the full collection.
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