Description
This Spanakopita-style meat pie features savory ground lamb, warm spices, and a sweet-tart pomegranate glaze, all encased in flaky phyllo pastry. It’s a flavorful and comforting dish perfect for any occasion.
Ingredients
Scale
- 500g (1.1lb) Ground Lamb: Use halal lamb for rich flavor, or substitute with beef.
- 150g (5oz) Onion, Diced: Finely diced for even cooking.
- 3 Cloves Garlic, Minced: Freshly minced for best taste.
- 5g (1 tsp) Ground Cumin: Adds warm, earthy notes.
- 2g (½ tsp) Ground Cinnamon: Provides subtle sweetness.
- 5g (1 tsp) Smoked Paprika: Offers smoky depth.
- 5g (1 tbsp) Fresh Oregano, Chopped: Essential for authentic Greek flavor.
- 30ml (2 tbsp) Pomegranate Molasses: Adds sweet-tart flavor and color.
- 60ml (2 fl oz) Pomegranate Juice: Enhances pomegranate flavor.
- 30ml (2 tbsp) Olive Oil: For sautéing and richness.
- 100g (7 tbsp) Melted Butter/Olive Oil: For brushing phyllo pastry.
- 12 Sheets Phyllo Pastry, Thawed: Handle gently and keep covered.
- Salt and Pepper: To taste.
- Fresh Mint Leaves: For garnish.
- 75g (½ cup) Pomegranate Seeds: For garnish.
Instructions
- Sauté Vegetables: Sauté diced onion until translucent, then add minced garlic and cook briefly.
- Brown Lamb: Brown ground lamb in the skillet, breaking it up, and drain excess fat.
- Add Spices: Stir in cumin, cinnamon, paprika, and oregano; season with salt and pepper.
- Make Glaze: Simmer pomegranate molasses and juice until thickened.
- Layer Phyllo (Base): Brush 4 phyllo sheets with butter/oil on a baking sheet.
- Add Filling & Glaze (Layer 1): Spread half the lamb mixture and drizzle half the glaze.
- Layer Phyllo (Middle): Layer another 4 brushed phyllo sheets.
- Add Filling & Glaze (Layer 2): Add remaining lamb, drizzle remaining glaze, and top with 4 phyllo sheets.
- Seal & Score: Fold edges inward to seal, brush with butter/oil, and score the top.
- Bake: Bake until golden brown and crispy (35-40 minutes).
- Rest & Garnish: Let rest, slice, drizzle with glaze, and garnish with mint and pomegranate seeds.
Notes
Keep phyllo pastry covered with a damp cloth to prevent drying. Don’t worry if phyllo tears; patch it with another piece.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg