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Cheesy Spinach and Lamb Pie

Not just a baked good—a true cheese masterpiece! This cheesy spinach-and-lamb pie is delicious, hearty, and mouthwatering. It's best served with fresh greens, like a handful of salad leaves, and can easily stand in for dinner or breakfast. A blend of cheeses, spinach, and tender lamb... stunningly good!

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Cheese pie with spinach and meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 12 g
Fats 39 % 12 g
Carbohydrates 23 % 7 g
185 kcal
GI: 100 / 0 / 0
  • Before you start, make sure you have all the ingredients, then: grind the lamb through a meat grinder (it's important to use young lamb); peel the garlic and finely grate it; wash the spinach and lay it out on a towel to dry; whisk the egg whites lightly; wash the dill, pat it dry, and finely chop it; mash the sheep's milk cheese; and finely grate the Parmesan. Now start cooking: 1. Take a round baking dish 9 inches (22 cm) across and about 2½ inches (6 cm) deep and line it with parchment. Preheat the oven to 400°F (200°C). 2. Heat a deep skillet with olive oil over medium heat. Add the ground lamb and minced garlic. Fry the meat for 5 minutes, stirring constantly with a spatula. Then add the whole spinach leaves and cook for 2 minutes, until wilted. Transfer the contents of the skillet to a colander set over a large bowl so the excess liquid can drain. Wait 10 minutes, then press the top gently with a paper towel to soak up the moisture. 3. Move the mixture from the colander into a large bowl and add the ricotta, whisked egg whites, chopped dill, mashed sheep's milk cheese, and grated Parmesan. Season with salt and pepper and mix everything well. 4. Fold the filo sheets and cut them into long strips about ¾ inch (2 cm) wide. 5. Spread the filling into the baking dish and lay the filo strips on top, brushing them with olive oil (or, better yet, spritzing them if you have an oil spray). 6. Put the dish in the preheated oven and bake the pie for 50 minutes. It may need 5–10 minutes more, depending on your oven; the filling should be cooked through and the filo strips golden. 7. Take the dish out of the oven and let it cool for 15 minutes before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Lamb - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - back - 459  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Egg whites - 44  kcal/100g
  • Ricotta - 174  kcal/100g
  • Sheep's cheese - 341  kcal/100g
  • Filo dough - 441  kcal/100g

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