SPINACH, LAMB AND FETA PIE Serves 4 30ml olive oil 2 shallots, chopped 10ml chopped garlic 500g lamb mince Feta couscous salad. Picture: Matthews Baloyi INDEPENDENT NEWSPAPERS 200g tinned artichoke hearts, chopped 400g baby spinach, blanched and drained salt and black pepper 250g herb-flavoured feta cheese, crumbled 250ml grated Parmesan cheese 8 sheets of phyllo pastry melted butter for brushing Heat the oil and fry the shallots and garlic until soft. Add the mince and cook, stirring to break up the lumps. Cook until the meat is nicely browned. Stir in the artichokes and the spinach and season to taste. Stir in the cheeses and set aside to cool. Brush a shallow 20cm loose-bottom pan or an...
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