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lamb spinach spanakopita

Lamb & spinach spanakopita

Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we’ve added lamb, slow-cooked in stock




- 1 lb ground lamb

- 1 large onion, finely diced

- 4 cloves of garlic, minced

- 1 tsp dried oregano

- 1 tsp dried basil

- 1 tsp dried thyme

- Salt and pepper, to taste

- 1 lb frozen spinach, thawed and drained

- 1/2 cup crumbled feta cheese

- 1/4 cup olive oil

- 6 sheets of phyllo dough, thawed








1. Preheat your oven to 375°F (190°C).


2. In a large pan, heat 2 tbsp of olive oil over medium heat. Add in the ground lamb and cook until browned and crumbled, about 5-7 minutes.


3. Add in the diced onion, minced garlic, dried oregano, basil, thyme, salt, and pepper. Cook for an additional 5 minutes, until the onions are soft and translucent.


4. Add in the spinach to the pan and stir to combine. Cook for 2-3 minutes, until the spinach is heated through.


5. Remove the pan from heat and let it cool for a few minutes. Once cooled, stir in the crumbled feta cheese.


6. On a clean surface, lay out one sheet of phyllo dough. Brush the sheet with olive oil using a pastry brush.


7. Place another sheet of phyllo dough on top of the first one and brush it with olive oil as well.


8. Repeat this process with the remaining 4 sheets of phyllo dough, stacking them on top of each other.


9. Spoon the lamb and spinach mixture onto one end of the phyllo dough stack, leaving about an inch of space on the sides.


10. Carefully roll the phyllo dough, tucking the sides in as you go, to create a log shape.


11. Brush the top of the log with olive oil and sprinkle with a pinch of dried oregano.


12. Place the log onto a greased baking sheet and bake in the preheated oven for 20-25 minutes, until the phyllo dough is golden brown and crispy.


13. Let the spanakopita cool for a few minutes before slicing into individual servings.


Enjoy your delicious lamb and spinach spanakopita! You can serve it as an appetizer or a main dish, and it pairs well with a Greek salad or tzatziki sauce for dipping. This recipe is also great for meal prepping and can be stored in the fridge for up to 3 days.

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