Moroccan lamb, fetta and sweet potato filo pie

Moroccan lamb, fetta and sweet potato filo pie

Moroccan lamb, fetta and sweet potato filo pie

Filo, filo, filo, we love your crisp shards of pie-topping perfection! Here it protects our Middle Eastern-inspired filling of spiced lamb mince, roast sweet potato, chickpeas, currants and feta. Simple to prepare, delicious AND showstopping — we too aspire for such greatness. 

To Serve

Serve with a dollop of natural yoghurt or raita on top and a big leafy salad on the side. 

Ingredients

Lamb mince (26%), sweet potato (16%), filo pastry (7%) (wheat flour, water, wheaten corn flour (wheat), salt, canola oil, potassium sorbate, anticaking (341)), onion, feta cheese (milk, salt, cultures, enzymes), celery, chickpeas, tomato paste, olive oil, currants, garlic, red wine vinegar (sulphites), ginger, parsley, fresh coriander, cumin ground, salt, coriander ground, paprika, turmeric, fennel ground, cinnamon

Nutritional Info

Serving Size: 327g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2055 kJ 893 kJ
PROTEIN 30.1 g 13.1 g
FAT (TOTAL) 20.8 g 9.1 g
-SATURATED 8.2 g 3.6 g
CARBOHYDRATE 53.1 g 23.1 g
-SUGARS 9.8 g 4.3 g
SODIUM 958 mg 417 mg

Allergens

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
View full details

SIZE GUIDE

CLOSE

Serves 2

SERVES 2

655g-serves 2

Serves 4

SERVES 4

1.04kg- serves 4

To Cook

prep level
No Prep

Preheat oven (FF) to 200C and remove the plastic film. DEFROSTED: cook for 30 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. FROZEN: cook for 45 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. For a crisper base, cover the top with foil and cook for a further 10-15 minutes. Serve warm with mint yoghurt on the side and a big leafy salad. 

Preheat oven (FF) to 200C and remove the plastic film. DEFROSTED: cook for 50 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. FROZEN: cook for 65 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. For a crisper base, cover the top with foil and cook for a further 10-15 minutes. Serve warm with mint yoghurt on the side and a big leafy salad. Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Ovens vary, please adjust cooking times if necessary.

4.5
Rated 4.5 out of 5 stars
Based on 52 reviews
Total 5 star reviews: 33 Total 4 star reviews: 14 Total 3 star reviews: 5 Total 2 star reviews: 0 Total 1 star reviews: 0
90%would recommend this product
52 reviews
  • Chanei K.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    8 months ago
    Absolutely delicious

    One of our favs! Can’t wait for it to come back again! YUM

    Was this helpful?
  • Christine D.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    9 months ago
    Moroccan Lamb

    So full of flavour

    Was this helpful?
  • Coralee H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    9 months ago
    Would order again!

    Very delicious, just the right size for the two of us. Great with a salad

    Was this helpful?
  • Jeni T.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    9 months ago
    Delicious pie on the healthier side

    Really enjoyed this meal, very flavoursome and filling yet the filo gives the pie a lightness.

    Was this helpful?
  • Emily H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    9 months ago
    Lovely!

    Delicious- and really easy to cook

    Was this helpful?
Show More
Reviews LoadedReviews Added