This isn't your average pie, here lamb shoulder has been slowly cooked and diced into small, succulent chunks before being tucked into a crispy, flaky filo pie with feta, rice, spinach and lots of fresh herbs.

An impressive centre piece if you ask us, perfect for sharing with loved ones over the weekend. As a delicious bonus, it can also be enjoyed cold with a salad and even prepared ahead, if you wanted to be exceptionally organised.


1. Preheat your oven to 180C fan/200C.

2. Place the halved onions in a baking tray to act as a trivet for the lamb. Rub the lamb with all the spices and salt except the chilli flakes, drizzle 2 tbsp of olive oil all over, making sure the lamb is evenly coated in the spices and oil, sit it on top of the onion trivet and place in the oven for 1 hour 30 minutes.

3. Remove from the oven and allow to completely cool. Chop the lamb into roughly 2cm chunks and place into a large mixing bowl. Remove the skins and chop up the roasted onions from the baking tray, along with the softened garlic and place into the bowl with the lamb.

4. Put the spinach into a colander or sieve and pour over a kettle of boiling water to quickly wilt. Drain and allow to cool before using an old tea towel to squeeze out all of the liquid so its as dry as possible. Chop up and add to the bowl.

5. Add the rest of the ingredients into the bowl, except the butter, filo and sesame seeds. Mix well to ensure everything is combined, season with a little salt and pepper to taste at this stage.

6. Unroll the filo pastry on to a clean work surface or board and brush one sheet at a time with the melted butter, place one sheet at a time into the base of a pie or baking dish allowing the sheets to overhang the edge, continue doing this with 5 of the filo sheets, turning the dish 45 degrees as you layer, push into the sides of the dish so it’s well lined. Keep the final two sheets for the top.

7. Spoon in the lamb mixture, pressing firmly into the pie so it is generously filled. Fold over the overhanging filo sheet and brush the last two remaining sheets with the melted butter, gently scrunch them up, place on top for a delicate, crunchy lid. Brush any remaining butter all over the top of the pie, ensuring each part of the pastry is well-doused. Sprinkle over a teaspoon of black sesame seeds and place in the oven for 50 minutes, turning forty five degrees every 10-15 minutes so the filo pastry turns golden evenly on all sides.

8. Remove from the oven and allow to rest for 10 minutes, sprinkle over a final scattering of dill, take to the table to serve, this will most certainly impress your friends and family. Enjoy!


• 2 kg boneless lamb shoulder, blade bone out (ask your butcher to do this)
• 4 large red onions, skins on and halved
• 4 fat garlic cloves, skin on, slightly crushed
• 2 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp all spice
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp smoked paprika
• Salt to taste
• Olive oil for drizzling
• 500g spinach
• 5 spring onions
• Large handful of dill, chopped (keep a little back for garnish)
• Large handful of parsley, chopped
• 500g cooked rice (you can buy the pre-cooked microwavable packs)
• 250g crumbled feta
• 2 large eggs, whisked
• 1 lemon, zested and juiced
• 1 tsp chilli flakes
• 7 filo pastry sheets
• 200g melted butter
• Black sesame seeds, for sprinkling