Lamb & Eggplant Pie

With a freezer full of ground lamb and a newfound love of eggplant, what else is one to do, after having already made moussaka, than find other ways to combine these two ingredients? I had a roll of Athens Fillo Dough left over from our spanakopita recipe, so I thawed it out with the idea of making sort of a pot pie from it. Unfortunately, the sealed tube must have been punctured, because when I went to use it, it was dried out and shattered into a million tiny pieces of dough! I got a few sheets for the bottom, but the top was just a crumbled mess — still every bit as tasty as I expected, but just not very pretty. The folks at Athens kindly sent me a coupon for my next purchase to make up for the trouble.



Lamb & Eggplant Pie

  • 1 lb ground lamb
  • 1 package thawed phyllo dough
  • 1 eggplant, peeled and diced
  • 6 oz feta cheese, crumbled
  • 6 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp dried oregano
  • 4 oz tomato paste
  • olive oil
  • cooking spray

Preheat your oven to 350°F. In a skillet, heat some olive oil and soften your onions and garlic until fragrant. Add the lamb, stirring until cooked, and add oregano and tomato paste. Toss in your eggplant and simmer until eggplant begins to soften. Turn off the heat and add in your crumbled feta. Spray a 9×11 baking dish with cooking spray and add ten layers of phyllo, keeping the phyllo with a just-barely-damp towel while spraying each new layer with oil before adding another. Pour the lamb and eggplant mixture into the baking dish, and top with ten more layers of phyllo. Bake for 30 minutes.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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