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Greek Lamb, Tomato & Spinach Pies

with lemon yoghurt sauce

Makes 6 pastries

Preparation 30 MINUTES

Cooking 75 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


3 tbsp olive oil
200g lamb shoulder or leg, trimmed and diced to 1cm cubes
1 large red onion, peeled and finely chopped
1 tsp dried oregano
1 tbsp tomato paste
2 ripe tomatoes, grated
250g spinach, washed and cooked
120g feta, crumbled
9 sheets filo pastry
melted butter for brushing
1 tbsp sesame seeds
lemon yoghurt sauce
juice and zest of ½ lemon
pinch paprika
1 tbsp olive oil
200ml thick Greek yoghurt


1 Heat olive oil in a saucepan over medium heat. Add lamb, onion and dried oregano and sauté for 8-10 minutes or until onion has softened and lamb has browned. Season generously with sea salt and freshly ground black pepper. Add tomato paste and grated tomatoes and enough water to just cover the mixture.

2 Lower heat and simmer, stirring occasionally, for 30-40 minutes or until lamb is tender and sauce has thickened. Transfer to a bowl, allow to cool, then add spinach and feta. Combine well.

3 Unroll filo pastry and lay on a flat surface. Brush with melted butter and place another sheet of filo on top. Repeat until you have three layers of filo. Cut in half lengthways. Brush each filo strip lightly with butter and place a heaped tablespoon of filling 2.5cm from the end nearest to you. Fold the corner over filling so that its edge meets the other edge and makes a triangle shape. Continue folding at right angles, making triangles, until you reach the end of the filo strips. Brush lightly with butter and place on a greased baking tray. Repeat with remaining filo strips.

4 Bake in a preheated oven at 180°C for 25 minutes or until golden brown.

5 Make lemon yoghurt sauce by combining all ingredients in a bowl. Serve pies warm with lemon yoghurt sauce.

Wine Match

2017 Thymiopoulos Alta Xinomavro, Naoussa, Greece, A$39

The New Wines of Greece initiative has seen the quality of Greek wine soar, based always on ancient varieties and long-established wine regions. The xinomavro grape delivers punchy red and blue fruit flavours with a bright acidity and firm, but not aggressive, tannins. It’s these tannins that gobble up the richness of these pies with the umami-laden tomato and spinach melding with the Alta’s brisk acidity. The lemon yoghurt sauce adds piquancy, as does the salty feta in the pie.