Lemon and lamb pie with filo topping

Lemon and lamb pie with filo topping

3.9 19 ratings

Prep. 30 min

Total 2 h 40 min

6 portions

Ingredients

boneless lamb leg cut into pieces (4 cm)
1500 g
brown onion (approx. 150 g), cut into halves
1
celery stalks trimmed and cut into thirds
3
olive oil
20 g
water
450 g
Chicken stock paste (see Tips)
2 tsp
ground black pepper
1 tsp
cinnamon quill
1
fresh dill leaves only
8 sprigs
plain flour
2 tbsp
freshly squeezed lemon juice (approx. 2 lemons)
80 g
egg yolks
2
fresh silverbeet (2 bunches), trimmed and cut into pieces
340 g
marinated artichoke hearts drained and cut into quarters (optional)
400 g
butter cut into pieces
100 g
filo pastry
8 sheets

Difficulty

medium

Nutrition per 1 portion

Sodium 620.7 mg

Protein 59.8 g

Calories 3298.3 kJ / 785.3 kcal

Fat 51.1 g

Fibre 9.4 g

Saturated Fat 22 g

Carbohydrates 18.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Hearty casseroles and bakes 10 Recipes
Australia and New Zealand

You might also like...

Spinach and cheese-filled meatloaf

1 h 15 min

Pork cannelloni with vegetable sauce

1 h

Chilli beef with lemon feta

30 min

Beef stroganoff

35 min

Chicken rolls with apples, sweet potatoes and curry sauce

1 h 25 min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1 h 15 min

Lamb shanks with risoni and feta

3 h 50 min

Cranberry and Camembert stuffed chicken

45 min

Beef, apricot and pine nut pastilla

1 h 20 min

Lamb with pumpkin and lentils

50 min

Spiced lamb pie

40 min

Chicken, leek and corn pie

1 h 15 min