Kefalonian lamb pie

In this Greek-style lamb pie recipe, the filling is bound by

rice, yet the delicate filo pastry keeps it light.

INGREDIENTS

1 tablespoon extra virgin olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

4 cups cold shredded leftover cooked lamb (see related recipe)

1/2 cup white long-grain rice

 3/4 cup tomato passata

1 1/4 cups Massel chicken style liquid stock

1/2 cup currants

1 tablespoon fresh flat-leaf parsley leaves, finely chopped

2 teaspoons fresh marjoram leaves, plus extra to serve

150g fetta, crumbled

6 sheets filo pastry

Olive oil cooking spray

TOMATO AND OLIVE SALAD

250g cherry tomatoes, halved

2 Lebanese cucumbers, quartered lengthways, chopped

3/4 cup whole kalamata olives

1 tablespoon red wine vinegar

1 1/2 tablespoons extra virgin olive oil

METHOD
Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Heat oil in a large frying pan over high heat. Add onion and garlic. Cook, stirring, for 2
minutes or until translucent. Remove from heat. Add lamb, rice, passata, stock,
currants, parsley and marjoram. Fold in fetta. Season. Stir to combine. Transfer to a
3-litre (12-cup-capacity) baking dish.
 Step 3

Place 1 sheet of filo on a flat surface. Spray with olive oil. Scrunch lightly, then place on
top of the filling. Repeat with remaining filo pieces to cover the pie. Spray with oil. Bake
for 40 minutes or until the pastry is golden and filling is heated through. Stand for 10
minutes.

Step 4

Meanwhile, make Tomato and Olive Salad Place tomato, cucumber, olives, vinegar and
oil in a bowl.

Step 5

Sprinkle pie with extra marjoram. Serve with salad.