Greek Beef and Spinach Pie

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 600g beef mince
• 1 tablespoon plain flour
• 1 cup beef stock
• 3 teaspoons finely grated lemon rind
• 1/3 cup chopped fresh mint leaves
• 8 sheets filo pastry
• 50g butter, melted
• 80g baby spinach
• 200g Greek feta cheese, crumbled

Method

1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
2. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens. Remove from heat. Stir in lemon rind and mint leaves. Cool for 15 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Grease a 10-cup capacity ovenproof dish. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 2 sheets filo and butter. Line base and side of prepared dish with filo stack. Spoon mince mixture into dish. Top with spinach leaves, then feta.
4. Layer remaining filo sheets together with butter. Place over filling. Scrunch edges together to seal. Brush top with remaining butter. Using a small sharp super 10 beef mince knife, score top of pastry into diamonds. Season with pepper.
5. Bake for 40 to 50 minutes or until golden. Stand for 5 minutes. Serve.