We are off to Crete on summer holiday in a few days, so to get us in the mood, we whipped up a lamb, leek and filo pie with lemon thyme and courgette. (sort of Greek inspired).
I’m a bit sketchy on quantities, as we were just bunging what we had in a pan. But this is one of those recipes where anything goes.
Approx, for 4 people:
1 small leek chopped finely
1 small courgette diced
200g lean lamb, diced
250ml chicken stock
Flour to thicken
Salt & pepper to taste
3-4 sprigs of lemon thyme
4-6 sheets of filo pastry (depending upon the size of your dishes)
This is in no way authentically Greek, so sorry if this offends any purists out there. Its a very small nod, “we are packing and going on holiday any day” wink to Greece.
Also possibly not the sensible choice for pre bikini catering, but it did get us in the mood for our holidays.
Saute the finely chopped leeks on a low heat until soft, not brown. Brown the meat, draining off any excess fat. Add this meat to the leeks. Saute the courgettes gently, and add to the leek and lamb mix. Sprinkle the flour over this dry mix before adding the chicken stock.
Stir to thicken. Sprinkle with lemon thyme. Set aside to cool.
To make it easy to remove the lamb and leek feta pies, line your cooking dish with a sheet of grease proof paper folded over a few times. Brush this with oil.
Cut the filo sheet into squares bigger than the size of your pots, and overlap them, brushing lightly with oil in between.
Fill the filo cavity with the cooled lamb leek and courgette mix.
Fold in the overhanging filo sheets adn brush with oil. The rough edges make the pies nice and crispy.
Bake in a preheated oven at 180 degrees for around 20 minutes or until crispy.
Serve the lamb leek and filo pie with a green salad, or garden peas and boiled potatoes.