Greek Lamb Soufra
So this recipe is great for using up left over cooked meat and is brilliant served chilled for picnic hampers or to make in advance for when you have people coming over. Perfect with the Tzatziki 🙂
2 Packets Filo Pastry
8 Large Eggs
4 Cups Chopped Spinach
2 Cups Cooked Diced Lamb
2 Cups Crumbled Firm Fetta (Drained)
Preheat the Oven to 180C
Line a deep 25cm pie dish with grease proof paper generously. Then lay 1.5 packets of the filo pastry across the dish, rotating them around in a circular patter to cover the whole dish.
Spread half the spinach over the base and half the feta cheese. Then take the remaining Filo and gather into pieces and form a layer across the middle.
Add half the remaining spinach to form a layer.
Spread the lamb into a single layer.
Cover with the remaining Spinach and feta.
Crack the eggs into a bowl. Add milk and 2 t-spoons of cracked pepper and 2 t-spoons of salt and beat together.
Pour the entire mixture into the pie.
Start folding the overlapping filo pastry over the top to form the pie top.
Melt the butter.
Pour the entire amount over the pie allowing it to soak in.
Bake in the oven for 45 minutes or until golden and the egg has set.
Allow to cool and serve chilled. Excellent with the Tzatziki !!