Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 potatoes, washed (e.g. Rooster potatoes) (approximately 400 g)
  • 1 large sweet onion
  • 2 cloves garlic
  • 150 g spinach, washed
  • 100 g feta cubes
  • zest of one lemon
  • 40 g grated cheese
  • 200 g pulled lamb meat or lamb mince
  • 2 eggs
  • 1 tbsp Greek spice mix + some extra
  • fresh dill, basil, and parsley, chopped
  • salt and pepper
Cooking time: 30 MIN

This is a twist on a Spanakopita, but even better! The lamb, feta and lemon flavours with a crispy potato topping is just heaven!

  1. Preheat the oven to 180°C (Gas 4).
  2. Chop the onion and garlic.
  3. Heat a large pan with some olive oil, sauté the onion and garlic until the onion is translucent. Briefly fry the minced meat until it is half cooked.
  4. Add the spinach, sauté until it starts to wilt then remove the pan from the heat. Add the feta, lemon zest, grated cheese and pulled lamb or minced lamb and season with salt and pepper.
  5. Mix the eggs, Greek spice mix and chopped herbs together. Add the eggs to the spinach and lamb and mix thoroughly.
  6. Use a mandolin to slice the potatoes to roughly 5 mm thick.
  7. Transfer the spinach and lamb filling to an ovenproof dish and top with the potato slices. Drizzle with olive oil and season with the extra Greek spices and crumbled feta cheese. Place in the oven for 20 minutes until the potatoes are soft and crispy brown on top.
  8. Sprinkle with extra chopped fresh herbs.

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Lekker van bij ons Bord Bia European Potato Trade Association