Greek Lamb and Feta Pie
Greek Lamb and Feta Pie – Pouring Crust Pastry
4 tbsp olive oil
800g lamb neck or shoulder, cut into chunks
1 onion, finely sliced
2 garlic cloves, crushed
15ml dried oregano
15ml dried marjoram
15ml dried parsley
1 tin, chopped tomatoes
300ml lamb or chicken stock
3 sprigs fresh rosemary
2 bay leaves
500g swiss chard/ spinach
150g feta, crumbled
1⁄2 small bunch of mint leaves, picked and finely chopped
100g pitted olives
For the pouring crust pastry
125ml vegetable oil
10ml baking powder
10ml dried marjoram
1 round feta cheese, crumbled (optional)
150g cake flour
50g butter, melted
2 eggs, whisked
Place a casserole pot over a medium-high heat and add a dash of olive oil.
Fry the lamb in a few batches for 5-7 minutes, brown evenly all over.
Set the lamb aside and add a dash more olive oil.
Fry the onions and season with a large pinch of salt until golden and sticky.
Add the garlic, oregano, marjoram and parsley.
Add all the browned lamb meat, tinned tomatoes and cover with the stock.
Add the rosemary and bay leaves, then bring to a simmer.
Cover and cook for 90 minutes, or until the lamb is tender and falling apart.
Place the spinach in a sauce pan with 2 tbsp of water over a high heat, and cook for 3-4 minutes, or until wilted.
Strain, then roughly chop the spinach, then stir into the lamb stew along with the feta, mint and olives. Season with sea salt and black pepper.
Pre-heat the oven to 190°C.
To make the pouring pastry, combine all the ingredients together and pour over your pie filling in the casserole pot.
Bake for 15-20 minutes or until golden brown.