Greek Filo Pie

Not really a student meal but lovely all the same – adapted from the Hairy Bikers.

Serves 4


  • 400g minced lamb
  • 1 onion
  • 2 garlic cloves (crushed)
  • 2tsp dried mint
  • 1tsp dried oregano
  • 1/4tsp ground cinnamon
  • 200ml red wine (cheap plonk will do)
  • 400g pasata
  • 1tbsp tomato puree
  • 1/2 tsp caster sugar
  • 2tbsp plain flour
  • 100-200g feta cheese, depending on taste
  • salt and pepper
  • 70g butter
  • 6 sheets of filo pastry
  • Fry the onions until soft, add the herbs, cinnamon and lamb. Fry over a medium heat until the lamb is no longer pink, stirring regularly.

  • Pour in the wine, pasata, tomato puree and sugar. Season well and simmer for 25 minutes until it thickens.
  • Remove from the heat and add the flour, leave to cool.

  • Preheat the oven to Gas6/200C/Fan180C
  • Melt the butter
  • Brush butter over your dish, place the first sheet of filo pastry in the dish and brush with butter, leaving the excess rising up the sides. Then place the next sheet on, again brush with butter. Do this until you’ve got four sheets in the dish.
  • Spoon the lamb mixture into the dish and spread evenly. Crumble as much feta as you would like over then fold the pastry inwards to partly cover the filling.
  • Place the two remaining sheets over the top, tucking them in round the edge. Brush each sheet with butter again.
  • Cook for 35-40 minutes until the pastry in golden.

Some lovely roasties to go with it 🙂

Note: You may need to stagger the layering of the filo sheets depending on the size of your dish compared to the filo sheets.


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