Gresk lammepai
Added by Kari Holm
Prep 40 minCook 20 min
A savory pie that captures the essence of Greek taverna cooking: spiced lamb with kalamata olives, sun-dried tomatoes, spinach, and crumbled feta, all baked in a buttery shortcrust shell with an egg custard filling. The pastry is made from scratch but can be replaced with store-bought shortcrust to save time.
Servings
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Ingredients
300 gwheat flour
200 gbutter
1eggfor pastry
400 gground lamb
2 tbspoil
1onion
3garlic cloveschopped
20kalamata olives
10sun-dried tomatoesroughly chopped
50 gfresh spinach
2 tspfresh thyme
1 tspdried oregano
100 gfeta cheese
6eggsfor custard
3 dlmilk
Instructions
1
Rub the flour and butter together with your fingertips or pulse in a food processor until it resembles fine breadcrumbs. Add the egg and knead the dough together quickly. Wrap and rest in the fridge for at least 1 hour.
2
Press the pastry into a pie dish. Prick the base with a fork, line with baking paper, and fill with baking beans, dried peas, or rice.
3
Place in the center of the oven at 200°C (400°F) and blind-bake the pastry shell for about 10 minutes. Remove the baking beans and paper.
4
Heat oil in a skillet and brown the ground lamb until fully cooked, adding the onion and garlic as it cooks. Stir in the olives, sun-dried tomatoes, spinach, thyme, and oregano toward the end. Season with salt and freshly ground pepper.
5
Spread the lamb filling in the pastry shell. Crumble the feta coarsely over the top.
6
Whisk together the eggs and milk, season with salt and pepper. Pour the custard into the pie shell and bake at 200°C (400°F) for about 20 minutes, until golden and the custard is set.
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