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Digital Subscriptions > Delicious Magazine > September 2018 > MY BIG FAT GREEK PIE

MY BIG FAT GREEK PIE

There are times when it’s a joy to lavish a bit of extra love and care on a recipe. Here’s our take on spanakopita – the classic spinach and feta filo pastry pie – with the welcome addition of tender roast lamb, which mingles perfectly with the lightly spiced filling to provide a richly satisfying treat

THE WEEKEND PROJECT

Greek-style lamb, spinach and feta pie

SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR 25 MIN, PLUS COOLING

MAKE AHEAD

Complete the pie up to 2 days ahead, then leave to cool, wrap well in cling film or put in an airtight container and keep in the fridge. Reheat in a hot oven to serve.

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.