Lamb filo pie with feta cheese, spinach, chestnut mushrooms and pistachio nuts

This is a sponsored post to help promote the European #LambTryItLoveIt campaign to highlight the benefits of cooking with European lamb. For more recipe inspiration, follow @TryLamb on Facebook and Instagram. All opinions, photos and the recipe itself are my own.

Autumn is peak lamb season as meat is at its best right now, although of course you can make this recipe any time of the year.  If you follow my blog you know that I’ve been working in support of the European lamb campaign and today’s recipe is my final one in the series! I previously made Slow cooked pulled lamb with dips & pomegranate seeds and Warm potato salad with lamb chops, grilled carrots and broad beans & a honey – mustard dressing but today I’m going for a lovely Autumn pie.

Instead of using puff pastry or shortcrust pastry I’m using filo pastry which is very common in Greek, Middle Eastern and Balkan cooking. Unlike puff orshortcrust pastry, filo is very thin & light which creates a really crispy pie when layered.

For the filling I’m keeping it simple with fresh local lamb shoulder chops, some feta cheese and spinach, a match made in heaven. To add a bit of bite and crunchiness I’m also adding pistachio nuts, which will add loads of flavour along with some local chestnut mushrooms (Optional).

This lamb pie is perfect for a really nice lunch or weekend dinner. Once the lamb is cooked it doesn’t take too long to make and it’s simply delicious!