Lamb Spinach Feta Casserole Recipes

Steps:

• Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
• Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
• Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
• Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

Steps:

• Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
• Squeeze thawed spinach until almost dry.
• In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
• Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
• Bake until bubbly and slightly browned, about 30 minutes.

Steps:

• Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
• Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
• While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
• Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
• Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.

Steps:

• Preheat oven to 350°F.
• Rub the lamb all over with the oil and then with the seasonings.
• Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
• On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
• In a bowl, cobine the remaining ingredients and toss to mix.
• Sprinkle the pecans over the top of the tossed salad.
• Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.

Steps:

• The stuffing. In a large sautee pan, fry garlic and onions in olive oil until garlic is slightly golden. Add fresh spinach and cover. After spinach has wilted add feta, salt and pepper. Stuff the leg. Unroll lamb leg exposing the pocket created by removing the bone. Rub the inside of the lamb leg with half of the garlic paste, and sprinkle with salt and pepper. Add stuffing evenly throughout the cavity, and fold the leg over, hopefully encompassing all of the stuffing... do not over stuff the leg, if there is extra, just eat it later. Tie lamb leg with kitchen string, you might need a friend to help so that lamb is in a tight bundle around the sutffing... it should look like a football. Rub the remaining garlic paste on the exterior of the football, and sprinkle with salt and pepper. Combine ingredients for yogurt and generiously coat the lamb leg. It might be better to do this in a food storage bag if it will fit. Allow the lamb to sit for 20 minutes in the refridgerator while covered in yogurt. The lamb stock reduction. In a 2 quart sauce pan, at medium heat, fry onion in 2 tbsn olive oil. Once onion is translucent add lamb bones and cover pot. After 10 minutes reduce the pan heat to low, and add red wine, herbs, and salt and pepper to taste. After 15 minutes, run stock through a strainer, retain liquid. reduce this liquid by half. To grill the lamb, heat the grill to a medium temperature, and reduce the flame to medium low. Lamb does not take very long to cook, so 8-10 minutes on all 4 sides with the lid closed will probably yield a medium rare leg (which is perfect) To serve, remove kitchen ties, and slice the lamb in one inch lengths cross-sectionally. Drizzle with reduction, and enjoy.