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Perfect Greek Feta Herb Easter Lamb Pie

Greek Feta Herb Easter Lamb Pie - featured image
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A flavorful and hearty Greek-inspired lamb pie featuring tender lamb, tangy feta, and fresh herbs encased in a flaky buttery crust. Perfect for Easter or any festive meal, this recipe is approachable and quick to prepare.

Ingredients

Scale
  • 1 pound (450g) ground lamb (grass-fed recommended)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/3 cup (80ml) dry white wine or stock (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano (Greek oregano preferred)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • Salt and freshly cracked black pepper to taste
  • 1 cup (150g) crumbled feta cheese (block-style recommended)
  • 1/2 cup (120g) ricotta or cottage cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 1/2 cups (320g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) ice-cold water (plus extra if needed)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Pastry: In a large bowl, combine flour and salt. Add cold cubed butter and work into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces. Slowly add ice-cold water, mixing gently until dough comes together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Cook the Lamb Filling: Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute. Add ground lamb and cook until browned, about 8-10 minutes. Stir in white wine or stock and tomato paste; cook until liquid reduces slightly, about 5 minutes. Remove from heat and stir in oregano, dill, mint, salt, and pepper. Let cool slightly.
  3. Mix the Cheese & Herbs: In a separate bowl, combine crumbled feta, ricotta, parsley, and thyme. Blend gently to keep some texture.
  4. Assemble the Pie: Preheat oven to 375°F (190°C). Roll out two-thirds of chilled dough on floured surface to fit pie dish. Press into base and sides. Spread half the lamb filling evenly. Spread cheese and herb mixture on top, then cover with remaining lamb filling.
  5. Roll out remaining dough for top crust. Cover pie entirely or create lattice pattern. Trim excess dough and seal edges by pinching or crimping. Brush top with beaten egg.
  6. Bake: Place pie on baking sheet and bake 40-45 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  7. Rest & Serve: Let pie rest 10-15 minutes before slicing to set filling.

Notes

Keep butter and water cold for flaky crust. Don’t overmix filling to maintain texture. Use egg wash for golden crust. Tent edges with foil if browning too fast. Dough can be patched with water if cracked. Filling and dough can be made a day ahead. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan feta and skip ricotta or replace with seasoned silken tofu.

Nutrition

Keywords: Greek lamb pie, feta herb pie, Easter lamb pie, lamb pie recipe, Greek Easter recipe, homemade lamb pie, feta cheese pie, herb lamb pie

Find it online: https://shimmersnack.com/perfect-greek-feta-herb-easter-lamb-pie-recipe-easy-homemade-guide/