Large Feta Lamb Pie
A hearty Greek-inspired lamb and feta pie layered with rice, herbs, and filo pastry, perfect for family gatherings and flavorful comfort food.
Ingredients
- 1 1/2 cups crumbled Feta cheese ⓘ
- 3 cups cubed roast lamb ⓘ
- 1 cup diced cooked potatoes ⓘ
- 4 hard-boiled sliced eggs ⓘ
- Juice from 2 lemons ⓘ
- 1/2 cup olive oil ⓘ
- 1 tablespoon grated lemon peel ⓘ
- 1 beaten egg ⓘ
- 4 cups cooked rice ⓘ
- 1 cup bouillon
- 24 filo leaves ⓘ
- 1/2 stick melted butter ⓘ
- 2 tablespoons fresh mint ⓘ
- 2 tablespoons fresh parsley ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Use half of the lemon juice to sprinkle the lamb; set aside.
- Butter a 2 x 14 x 10-inch baking pan.
- Line the pan with 12 filo leaves, laying each leaf down one at a time and brushing with melted butter.
- Mix the cooked rice with the crumbled feta cheese, cubed roast lamb, diced cooked potatoes, sliced hard-boiled eggs, lemon peel, chopped mint, chopped parsley, and salt.
- Spread the rice mixture evenly over the layered filo in the pan.
- Cover with another layer of filo leaves, brushing each with melted butter as before.
- Pour the remaining lemon juice and olive oil over the top.
- Bake at 250°F (120°C) for about 2 hours until golden and heated through.
Tips & Substitutions
For a richer flavor, consider using leftover lamb from a roast, which enhances the dish's depth. If you can't find feta cheese, a creamy goat cheese can serve as a substitute. When layering the filo, be generous with the melted butter to ensure a crispy texture. You can also add spices like nutmeg or cinnamon for a unique twist, reminiscent of other Mediterranean recipes.
Serving Suggestions
This Large Feta Lamb Pie is best served warm, accompanied by a simple salad or tzatziki for a refreshing contrast. Pair it with Greek-Style Pita Sandwiches for a delightful Mediterranean meal. For an added touch, garnish with extra fresh herbs like mint or parsley on top right before serving to enhance the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. Cover with foil to prevent over-browning. It can also be enjoyed cold, making it a great option for picnics or lunchboxes.
Nutrition & Diet Analysis (per serving)
Each serving of Large Feta Lamb Pie contains roughly 1556 calories, with 41g protein, 297g carbohydrates, and 28g fat. It is an excellent source of iron (152% of the Daily Value), dietary fiber (97% of the Daily Value), and protein (83% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie in advance?
Yes, you can prepare the pie a day ahead. Assemble it completely but do not bake. Cover it tightly with plastic wrap and refrigerate. On the day of serving, simply remove it from the fridge, let it sit at room temperature for about 30 minutes, then bake as directed.
What can I use instead of lamb?
If you're looking for an alternative to lamb, cooked chicken or turkey can work well. You can also use a vegetarian option like roasted vegetables or lentils for a meatless version, making this recipe more versatile while still keeping the flavors vibrant.
How do I prevent the filo from drying out?
To keep the filo dough from drying out, make sure to cover it with a damp cloth while you're working. Additionally, brush each layer generously with melted butter to maintain moisture and achieve that lovely golden crispiness during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).