Ingredients with Measurements:
-1 tablespoon olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 pound ground lamb
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon ground allspice
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup white wine
-1/4 cup chicken broth
-1 (14-ounce) can diced tomatoes
-1 (10-ounce) package frozen spinach, thawed and drained
-1/2 cup crumbled feta cheese
-1/4 cup chopped fresh parsley
-1/2 cup chopped toasted walnuts
-1/2 cup raisins
-1/2 cup chopped fresh mint
-1/2 cup chopped fresh dill
-1/2 cup chopped fresh oregano
-1/2 cup chopped fresh thyme
-1/2 cup chopped fresh basil
-1/2 cup chopped fresh chives
-1/2 cup chopped fresh cilantro
-1/2 cup chopped fresh sage
-1 package (1 pound) filo dough, thawed
-1/2 cup melted butter
Special Equipment Needed:
-9x13 inch baking dish
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground lamb and cook until browned, about 5 minutes.
4. Add the cumin, coriander, cinnamon, nutmeg, allspice, salt, and pepper and cook for 1 minute.
5. Add the white wine and chicken broth and simmer for 5 minutes.
6. Add the diced tomatoes, spinach, feta cheese, parsley, walnuts, raisins, mint, dill, oregano, thyme, basil, chives, cilantro, and sage and simmer for 10 minutes.
7. Grease a 9x13 inch baking dish with butter.
8. Cut the filo dough into 4 inch squares.
9. Place a square of filo dough in the bottom of the baking dish and brush with melted butter.
10. Layer with more filo dough, brushing each layer with melted butter.
11. Spread the lamb and spinach mixture over the filo dough.
12. Top with remaining filo dough, brushing each layer with melted butter.
13. Bake for 30 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8 servings
Nutritional Information:
Calories: 535
Fat: 28g
Carbohydrates: 42g
Protein: 24g
Substitutions for Ingredients
-Ground beef can be substituted for the ground lamb.
-Canned diced tomatoes can be substituted for fresh tomatoes.
-Feta cheese can be substituted for goat cheese.
-Walnuts can be substituted for pecans or almonds.
-Raisins can be substituted for dried cranberries or currants.
-Fresh herbs can be substituted for dried herbs.
Variations:
-Add 1/2 cup of cooked quinoa to the lamb and spinach mixture for added protein.
-Add 1/2 cup of cooked rice to the lamb and spinach mixture for added texture.
-Add 1/2 cup of cooked lentils to the lamb and spinach mixture for added fiber.
Tips and Tricks:
-Be sure to thaw the filo dough before using.
-Brush each layer of filo dough with melted butter to ensure a crisp and flaky crust.
-Be sure to drain the spinach before adding to the lamb and spinach mixture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
-Garnish with fresh herbs and serve with a dollop of Greek yogurt.
-Garnish with toasted walnuts and serve with a side of roasted vegetables.
-Garnish with crumbled feta cheese and serve with a side of couscous.
Garnishes:
-Fresh herbs
-Toasted walnuts
-Crumbled feta cheese
Pairings:
-Roasted vegetables
-Couscous
-Greek yogurt
Suggested Side Dishes:
-Roasted vegetables
-Couscous
-Greek yogurt
Troubleshooting Advice:
-Be sure to thaw the filo dough before using.
-Be sure to drain the spinach before adding to the lamb and spinach mixture.
-Brush each layer of filo dough with melted butter to ensure a crisp and flaky crust.
Food Safety Advice:
-Be sure to cook the ground lamb to an internal temperature of 165°F.
-Be sure to store leftovers in an airtight container in the refrigerator for up to 5 days.
Food History:
Lamb and spinach filo pie is a traditional Greek dish that has been enjoyed for centuries. It is believed to have originated in the Mediterranean region and is still a popular dish today.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the raisins and a hint of spice from the cumin, coriander, cinnamon, nutmeg, and allspice.
Serving Suggestions:
This dish can be served as an appetizer, main course, or side dish. It pairs well with roasted vegetables, couscous, and Greek yogurt.
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