Lamb Pie, Moroccan Style
This Phyllo Pie is filled with lamb, olives and feta. Starting the pie in a quiche pan makes it easier to shape and maintain it’s shape while baking. Parchment paper makes it easy to lift out to finish browning on a baking sheet.
It’s a bit fussy but very easy to make.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pies, Quiches
Ingredients
Scale
- 6 sheets phyllo
- 2 tbs olive oil, divided
- 10oz (300gr) lamb, cut into small pieces
- 1 onion, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 egg
- 1/3 cup Greek olives, chopped
- 1/3 cup green olives, chopped
- 1/3 cup feta cheese, crumbled
Instructions
- Heat 1 tbs oil in a medium skillet over medium heat.
- Add onion, lamb, and sauté 10 minutes, until onions are tender and lamb cooked through.
- Drain any excess oil.
- Add spices and sauté briefly. Remove from heat
- Whisk egg.
- Add olives and feta, stir.
- Slowly stir in lamb and onions. Set aside.
- Line a pie or quiche plate with parchment paper leaving some to hang over sides.
- Working quickly, and keeping remaining phyllo sheets covered:
- Lay one sheet of phyllo flat and lightly brush all over with olive oil
- Place on parchment and, using the side of your hand, shape it to fit the inside, leaving the edges hang over the side.
- Repeat with 4 sheets of phyllo, placing each one at a ‘1/5 turn’ of the quiche plate and brushing with oil.
- Spread lamb mixture on top evenly.
- Loosely fold the edges of the phyllo over the top.
- Cover with last sheet of phyllo, folding and tucking in edges to fit.
- Brush top with oil
- Bake, 400F (200C) for 15 minutes.
- Using the parchment paper on the sides, lift pie out of quiche dish and put onto a baking try.
- Slide the parchment out from under.
- Return to oven for 10 minutes longer to brown.
- Remove and let rest 5 minutes before serving.
Notes
I used leftover lamb for this and added it with the olives and feta. You could use pork or chicken, either cooking it with the onions, or, if using leftovers, added it at the end to heat through.
Keywords: phyllo pie, lamb pie
Find it online: https://thymeforcookingblog.com/2019/12/lamb-pie-moroccan-style/
