Ground-Lamb-Spinach Pie
List of Ingredients
1 13 3/4-ounce package hot roll mix
1 pound ground lamb
1/2 cup chopped onion
2 slightly beaten eggs, divided use
1 teaspoon dillseed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 cup dried fine bread crumbs
1 10-ounce package frozen chopped spinach, thawed and well drained
2 2/3 cups crumbled feta cheese (14 ounces)
1 1/2 cups ricotta cheese
1/4 teaspoon salt
Recipe
Prepare hot roll mix according to package directions and let rise. Meanwhile, in skillet cook lamb and onion till meat is browned and onion is tender; drain off excess fat. In bowl combine 1 egg, dillseed, the 1/2 teaspon salt, pepper, rosemary, basil, and oregano. Stir in the meat and fine dry bread crumbs; set aside.
On lightly floured surface roll 3/4 of the dough into a 13-inch circle. Fit in bottom and up sides of greased 9-inch springform pan. Spoon the meat mixture over the dough.
Reserve 1 tablespoon of the second egg. Pat spinach dry with paper toweling. In a medium bowl combine the spinach, remaining portion of the second egg, feta cheese, ricotta cheese, and the 1/4 teaspoon salt. Spread over meat mixture. Roll out the remaining portion of dough to a 9-inch circle; place atop filling. Fold excess bottom dough over top; pinch to seal. Brush with the 1 tablespoon reserved egg. Bake in a 350 degree oven for 45 to 50 minutes. Cool 10 minutes before serving. Remove sides of springform pan. Serves 6
|
|
member logon
