LAMB & LENTIL PHYLLO PIE

- METHOD -

Start off by heating a drizzle of olive oil in a large casserole. Then fry the onion, garlic and lamb mince until golden brown. (Fry the lamb in batches so that it does not sweat.)

Add 1 Tbsp Cape Herb & Spice Moroccan spice and 1 Tbsp Cape Herb & Spice Sumac and stir through.

Drizzle in the pomegranate molasses and stir. Then add the tomatoes, cooked lentils and dates. Squeeze over the juice of 1 lemon. Bring to a simmer and then remove from the heat to cool.

In the meantime preheat oven to 180˚C.

Fill a 22cm springform tin with overlapping layers of phyllo pastry, allowing them to hang over the edge of the tin. Brush in between each layer with olive oil, making sure there are no gaps or tears in the pastry ‘base’. Then fill with lamb mixture and fold phyllo edges over the top of the lamb mince sealing it into a ‘pie’.

Scunch a few extra layers of phyllo pastry and decorate the top of the pie so you have plenty of crispy bits.

After that brush the top with olive oil and bake for 40-50 minutes or until deeply golden brown and the pastry is crisp.

Lastly scatter the phyllo pie with mint and pomegranate rubies and serve.

Serving suggestion:

A slice of this pie goes beautifully with a dollop of Greek style yoghurt and an extra sprinkle of sumac.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/