Print

Greek Feta Herb Easter Lamb Pie Easy Flaky Phyllo Crust Recipe

Greek feta herb Easter lamb pie - featured image
Print Recipe

A rich and comforting Greek lamb pie with tangy feta and fresh herbs wrapped in a flaky phyllo crust, perfect for Easter and spring celebrations.

Ingredients

Scale
  • 1 lb ground lamb (preferably grass-fed)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped (or 1 tbsp dried)
  • 2 tbsp fresh oregano, chopped
  • 1 tsp dried thyme
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil (extra virgin)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine or chicken broth (optional)
  • 12 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted (or olive oil for lighter option)

Instructions

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add ground lamb, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary.
  4. Stir in fresh dill, oregano, dried thyme, lemon zest, and juice. Season with salt and pepper.
  5. Pour in white wine or broth if using, and simmer for 3-5 minutes until liquid reduces slightly. Remove from heat and let cool.
  6. Preheat oven to 375°F (190°C).
  7. Lay one sheet of phyllo dough in the baking dish, letting edges hang over sides. Brush lightly with melted butter. Repeat layering with 6 sheets, brushing each with butter.
  8. Spread cooled lamb mixture evenly over phyllo layers. Sprinkle crumbled feta cheese on top.
  9. Layer remaining 6 phyllo sheets on top, brushing each with butter. Fold overhanging edges over the top to seal the pie.
  10. Score top phyllo layers into diamond or square shapes with a sharp knife.
  11. Bake pie for 35-40 minutes until phyllo is crisp and golden brown. Watch after 30 minutes to avoid burning.
  12. Remove from oven and let cool for 10 minutes before serving.

Notes

Keep phyllo covered with a damp towel to prevent drying. Brush each phyllo sheet generously with melted butter for crispness. Let pie rest 10 minutes after baking for easier slicing. Filling can be made a day ahead. Freeze assembled unbaked pie for up to 2 months; bake from frozen with extra time.

Nutrition

Keywords: Greek lamb pie, feta herb pie, Easter lamb recipe, phyllo crust pie, savory lamb pie, Greek Easter dish

Find it online: https://perkypan.com/greek-feta-herb-easter-lamb-pie-easy-flaky-phyllo-crust-recipe/