Ground Lamb Meat Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 18.45 g | (16 %) | ||
| Carbohydrates | 7.12 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.92 g | (3 %) |
| Vitamin A | 280.21 mg | (35,026 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 58.42 μg | (19 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 10.48 mg | (11 %) | ||
| Potassium | 222.95 mg | (6 %) | ||
| Calcium | 136.83 mg | (14 %) | ||
| Magnesium | 26.13 mg | (9 %) | ||
| Iron | 1.54 mg | (10 %) | ||
| Iodine | 1.02 μg | (1 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 8.96 g | |||
| Cholesterol | 52.13 mg |
Ingredients
- Ingredients
- 4 Filo dough (or rice paper)
- 250 grams frozen Spinach
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 400 grams Ground lamb
- 3 Tbsps mixed chopped Fresh herbs (such as dill, mint, parsley)
- 1 Tbsp Caper
- 1 Tbsp raisins
- salt
- freshly ground peppers
- 250 grams Feta
- 3 Tbsps Whipped cream
- 3 Tomatoes
- 2 Tbsps liquid butter
- Fat (for the springform pan)
Preparation steps
Pull filo pastry or rice paper rolls apart and cover with a damp cloth. Grease springform pan with butter. Thaw spinach according to package directions. Peel garlic and soak raisins in warm water.
Heat 2 tablespoon oil in a pan, sauté ground lamb until brown, remove meat and add remaining oil into the pan. Add spinach, fry briefly, squeeze garlic through a press then stir in meat. Squeeze raisins, chop through briefly with the capers and stir into mixture. Rinse herbs, chop finely, add, season well with salt and pepper. Line springform pan with 2 sheets of pastry or rice paper, the edges have to be lined entirely with pastry. Brush with a little oil then spread in meat mixture. Crumble the feta and stir until smooth with the cream.
Rinse tomatoes and cut into slices.
Spread Feta on top of the meat and smooth it out, cover with tomato slices, season with salt and pepper and fold overhanging pastry or rice paper inward. Place remaining dough sheets or rice paper loosely on top. Spread everything with butter and bake in oven at 180°C (approximately 350°F) for 30 minutes. Remove from oven and serve hot.
