Homemade Best Turkish Lamb, Ricotta and Egg Filo Pie Recipe

Homemade best Turkish lamb, ricotta and egg filo pie recipe
Homemade best Turkish lamb, ricotta and egg filo pie recipe

Homemade Best Turkish Lamb, Ricotta and Egg Filo Pie Recipe

Homemade Best Turkish Lamb, Ricotta and Egg Filo Pie Recipe This Middle Eastern-inspired filo pie is a weeknight winner.

0:20 Prep | 0:50 Cook | 6 Servings  | Easy

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INGREDIENTS
2 teaspoons extra virgin olive oil
500g lamb mince
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 teaspoon mixed spice
1/2 teaspoon ground cardamom
1 teaspoon sweet paprika
500g fresh ricotta
100g fetta, crumbled
2 eggs, lightly beaten
1/3 cup chopped fresh flat-leaf parsley leaves
14 filo pastry sheets
Olive oil cooking spray
Extra 6 eggs
Lemon cheeks, to serve
Plain Greek-style yoghurt

METHOD

Step 1 Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20.5cm x 30cm (base) baking dish.

Step 2 Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion. Cook for 3 minutes or until just softened. Add garlic and spices. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add ricotta, fetta, beaten egg and parsley. Season with salt and pepper. Stir to combine.

Step 3 Place 2 filo sheets side by side, slightly overlapping on long sides. Spray with oil. Place in base of prepared dish, allowing filo to overhang on all sides. Repeat with another 6 sheets of filo. Press lamb mixture over filo sheets in dish. Make 6 indents in lamb mixture. Crack 1 egg into each indent.

Step 4 Layer remaining filo sheets on top of each other, spraying with oil in between each layer. Place on top of lamb mixture. Fold over excess pastry around edges to create a border. Spray with oil. Bake for 30 to 40 minutes or until pastry is golden and filling is set. Stand for 5 minutes. Serve with lemon and yoghurt.