Mediterranean lamb and vegetable pie recipe

Mediterranean Lamb and Vegetable Pie recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This Mediterranean lamb and vegetable pie recipe is a delightful combination of tender, succulent lamb and a medley of vibrant vegetables. The flaky pastry crust encases a filling that is bursting with flavors from the Mediterranean region. With a perfect balance of herbs and spices, this pie is a comforting and satisfying dish that will transport you straight to the sunny shores of the Mediterranean.
Keywords: Mediterranean, lamb, vegetable, pie, recipe.
Mediterranean lamb and vegetable pie recipe details
Ingredients
1 kg | beef tomatoes, peeled and diced |
1 | aubergine, diced |
1 | onion, diced |
2 tbsp | olive oil |
2 clove(s) | garlic, chopped |
200 g | minced meat, lamb |
salt and pepper | |
1 pinch(es) | sugar |
200 g | crumbled Feta cheese |
3 | eggs |
½ bunch(es) | parsley, chopped |
75 g | butter |
500 g | filo pastry sheets (yufka) |
Instructions
Heat the oil and sauté the onion and the garlic until lucent. Add the minced meat and sauté until crumbly. Stir in the aubergines and the tomatoes. Season with salt, pepper and sugar and cook over low heat for 10 minutes. Allow to cool.Preheat the oven to 200°C.
Mix the feta cheese with the eggs and the parsley and stir the mixture in the minced meat mixture.
Place 1/3 of the yufka sheets on the bottom of a greased rectangle casserole dish and spread each sheet with melted butter. Spoon in the minced meat mixture, then cover with the remaining buttered yufka sheets.
Cut the casserole in slices, then bake for 40 minutes. Cover in the last 15 minutes of baking time with ovenproof foil.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
770 kcal
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