A freezer friendly meal you can prep ahead and have any day.
- 8 sheets of Filo pastry
- 350 grams of mushrooms
- 1 pound of ground lamb, thawed
- 2 tbsp. coconut oil, for frying
- 2 stalks of celery chopped
- ½ large onion or 1 medium onion, peeled and chopped finely
- 4 eggs
- 2 tbsp. lemon zest, finely grated
- 100 grams ( 1 cup) feta cheese, cubed
- 100 grams of baby spinach, washed and finely chopped
- ½ cup butter, melted
- Thaw the filo pastry according to package instructions.
- Wash the mushrooms. Quarter them and put them through a food processor with the chopping blade. Chop them on low speed until the mushrooms are the same consistency as the ground lamb. Set aside.
- Add coconut oil to a large sauté pan. Heat over medium heat. When the frying pan is warm enough that a sprinkle of water sizzles when splashed on the frying pan, add the mushrooms, ground lamb, celery, and onions. Stir frequently while the meat is browning to avoid scorching the meat. When the meat is brown and most of the residual liquid in the pan is evaporated, turn off the heat. Set aside to cool slightly.
- In a separate bowl, add the eggs. Beat well. Add lemon zest, feta cheese, and baby spinach. Mix to incorporate.
- Stir the meat mixture into the egg, cheese, and spinach mixture. Set aside.
- Melt ½ cup of butter (don’t use margarine).
- Lay out filo pastry on a wooden board, so that it is flat and no longer folded. Take a linen towel and cover half of the filo pastry to prevent it from drying out. Working with one layer of filo pastry at a time, using a pastry brush, brush the uncovered half of the filo pastry with melted butter. Take the unbuttered side of filo pastry, that is covered with the towel, uncover it and fold it over the buttered half. Cover the unused filo pastry with the towel again. This prevents the filo pastry from drying out.
- Brush butter on just the top half of this folded filo pastry. Fold the filo pastry again. The filo pastry is folded into quarters. Brush the side of the same piece of filo pastry with more butter, fold it again. The filo pastry is folded into eighths.
- Brush the inside of the Corningware™ Meal Mug™ with melted butter to prevent sticking. Now gently push the folded rectangle of filo pastry into the meal mug, so that the center of the pastry is against the bottom of the meal mug, and the edges of the pastry cover the insides of the meal mug. It will look like a ragged pastry crust.
- Spoon the lamb-spinach mixture into the meal mug on top of the pastry crust. Fill the cup ¾ full of lamb-spinach mixture.
- Take another piece of filo and brush with butter, fold, brush with butter, fold until it also is folded in eights. Brush it with butter again and fold it once more. Place it on top of the mixture in the meal mug, so that the insides of the meal mug are covered in pastry. Brush the top of the filo pastry with butter.
- Repeat steps 7 to 10 with the other three meal mugs.
- Preheat oven to 375°F. Once the oven is preheated, place the meal mugs on a heavy baking sheet, and insert into the oven. Bake for 30 minutes or until the pastry is golden brown.
- Remove from the oven. Allow the pies to cool for 10 minutes to firm the sauce, before serving.
- At this stage the pies can be cooled completely. Once they are cool, cover with the Meal Mug lid and placed in the freezer for storage. Lamb and spinach pie will keep for up to 3 months in the freezer. To serve allow the pie to thaw in the refrigerator. Heat in the microwave for 4 minutes or return the thawed dish to oven for 20 minutes at 350°F to reheat.