ingredients
serves 4
sunflower oil, for brushing
1 pound lean minced lamb
1 medium onion, sliced
1 garlic clove, crushed
14 ounce can plum tomatoes
2 tbsp chopped fresh mint
1 tsp grated nutmeg
3/4 pound young spinach leaves
10 ounce packet filo pastry
1 tsp sesame seeds
salt and black pepper
method
1. Preheat the oven to 200°C (400°F). Lightly oil a 8 1/2 inch round spring form tin.
2. Fry the mince and onion without fat in a non-stick pan until golden. Add the garlic, tomatoes, mint, nutmeg and seasoning. Bring to the boil, stirring. Simmer, stirring occasionally, until most of the liquid has evaporated.
3 Wash the spinach and remove any tough stalks, then cook in only the water clinging to the leaves for about 2 minutes, until wilted.
4. Lightly brush each sheet of filo pastry with oil and lay in overlapping layers in the tin, leaving enough overhanging to wrap over the top.
5. Spoon in the meat and spinach, then wrap the pastry over to enclose, scrunching it slightly. Sprinkle with sesame seeds and bake for about 25 - 30 minutes, or until golden and crisp. Serve hot, with salad or vegetables.
