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!
Reviews
Ingredients:
Adjust Servings
800g boneless lamb shoulder chops | |
200g spinach | |
250g chestnut mushrooms | |
3 cloves of garlic (peeled, not crushed) | |
1 sliced red onion | |
2tbsp marjoram (dried) | |
6tbsp honey | |
300g pistachio nuts (weight includes shells) | |
400g feta | |
270g filo pastry sheets, room temperature | |
110g butter | |
salt & pepper | |
few twigs of fresh basil |
Directions
Preheat your oven to 180 °C Fan.
Season the lamb with marjoram, pepper and a small bit of salt.

Transfer the lamb to an oven dish, add the whole peeled cloves of garlic and red onion.
Put the feta cheese, nuts and spinach in a food processor and blend into a paste.
Wash and slice the mushrooms.
Once the lamb is cooked, take the garlic and onion and set aside to cool down.
Melt 110g of butter at low heat - let it cool down but not completely.
Take the filo pastry out of the packaging and place a damp towel over the sheets.
Line your pie tin with parchment paper.
Place your first layer of filo pastry onto it, making sure the edges fold over the pie tin.
Once the other 5 layers have been added, scoop in the pie filling.

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