Is There Anything Better Than Lamb Feta & Preserved Lemon Filo Pie on a Chilly Spring Day?
- inmykitchenwithyou
- Mar 6
- 3 min read
Spring is finally here, and with it comes a burst of colour and energy. Yet, the chilly days still linger, a reminder that winter isn’t quite finished. So, what’s a better way to celebrate the season than with a comforting dish that warms your soul? Introducing the Lamb, Feta & Preserved Lemon Filo Pie. This recipe not only serves up tantalizing flavours but also fills your home with an irresistible aromas.
This flavourful pie blends tender lamb with salty feta and the zesty goodness of preserved lemon. It’s a feast for the senses, making it the ideal meal for those in-between days of spring.
Lamb, Feta & Preserved Lemon Filo Pie - The Ingredients
Diced Lamb Shoulder
For this recipe, you'll need 500g of diced lamb shoulder. This cut is known for its rich flavor and tenderness. Lamb shoulder contains around 15–20% fat, which makes it juicy and perfect for slow cooking. This ensures each bite is not just flavourful but also melts in your mouth.
Aromatics and Spices
Next, add a large red onion, grated, and three crushed garlic cloves. The onion brings a natural sweetness that balances the savoury flavours. Garlic adds a fragrant touch that complements lamb beautifully. For spice lovers, one teaspoon of paprika and a tablespoon of rose harissa paste will introduce warmth and a subtle heat, enhancing the overall taste of the filling.
Preserved Lemon
Let's highlight the star of the dish: finely chopped preserved lemon. One whole lemon adds a tangy flavour that cuts through the richness of the lamb and feta. This sharpness doesn’t just brighten the dish.
Feta and Thyme
Don’t forget about the cheese! A generous 100g serving of feta contributes a salty kick that harmonizes with the other ingredients. Fresh thyme leaves are essential for adding earthy undertones, creating a well-rounded flavour profile.
Filo Pastry
Finally, the eight sheets of filo pastry make this pie a textural delight. When crumbled and layered, they create a flaky, light experience that contrasts beautifully with the rich filling. Brushing the top with melted butter ensures a golden, appetizing finish that will have everyone eagerly waiting for a slice.
The Recipe
Ingredients
500g diced lamb shoulder
1 tbsp plain flour for dusting lamb
1 large red onion, finely chopped
3 garlic cloves, crushed
1 preserved lemon, finely chopped
1 tsp paprika
2 tbsp rose harissa paste
1 tbsp tomato paste
175mls red Wine
350mls beef stock
30g butter, melted
8 sheets filo pastry, torn in half
100g feta
Fresh thyme leaves
Method
Preheat the Oven: Start by preheating your oven to 160°C / 320°F
Heat olive oil in a skillet, whilst you dust the lamb pieces in flour and season with salt and pepper. Put the beef in the skillet and fry just to brown and seal the edges. Remove from skillet and set aside.
In the same skillet, sauté the onion until translucent. Now add the garlic and preserved lemon and cook for a further minute. Add more oil if needed. Add the paprika and rose harissa paste and cook for a minute, now stir in the tomato paste.
Stir in the wine and allow to bubble and stir to deglaze the skillet. Add in the beef stock and return the lamb to the pan. Stir to combine and allow to comb to the boil, before placing in the oven for 1 hour and 30 minutes. Keep an eye on the stew as it cooks, if it looks to thick you can add a splash more water.
After cooking, remove from the oven, stir in the crumbled feta and some fresh thyme leaves.
Melt the butter in a separate pan.
Now for the filo topping. Scrunch each halved filo sheet in your hands and arrange on the top of the lamb filling. Remember, rustic is charming—embrace the imperfections! Pour the melted butter over the top of the filo sheets. Bake for about 25–30 minutes or until the filo is a lovely golden-brown.
Serve and Enjoy: Allow the pie to cool slightly before serving it with a fresh salad or steamed greens.
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