simple way to make perfect Turkish lamb, ricotta and egg filo pie

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkish lamb, ricotta and egg filo pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkish lamb, ricotta and egg filo pie is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkish lamb, ricotta and egg filo pie is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 500g lamb mince
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon sweet paprika
  • 500g fresh ricotta
  • 100g fetta, crumbled
  • 2 eggs, lightly beaten
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 14 filo pastry sheets
  • Olive oil cooking spray
  • Extra 6 eggs
  • Lemon cheeks, to serve
  • Plain Greek-style yoghurt

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20.5cm x 30cm (base) baking dish.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion. Cook for 3 minutes or until just softened. Add garlic and spices. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add ricotta, fetta, beaten egg and parsley. Season with salt and pepper. Stir to combine.
  • Step 3
    Place 2 filo sheets side by side, slightly overlapping on long sides. Spray with oil. Place in base of prepared dish, allowing filo to overhang on all sides. Repeat with another 6 sheets of filo. Press lamb mixture over filo sheets in dish. Make 6 indents in lamb mixture. Crack 1 egg into each indent.
  • Step 4
    Layer remaining filo sheets on top of each other, spraying with oil in between each layer. Place on top of lamb mixture. Fold over excess pastry around edges to create a border. Spray with oil. Bake for 30 to 40 minutes or until pastry is golden and filling is set. Stand for 5 minutes. Serve with lemon and yoghurt.

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