Lamb Spinach Pie Microwave 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:

• 1. In a large skillet, add two tablespoons of butter and one tablespoon of olive oil and saute (on a low flame) garlic and chopped green onion until tender.
• 2. Add spinach and chopped parsley, a little at a time until all four packages are sauteed and well mixed with the onion and garlic. Make sure there isn't any extra moisture or it will ruin the dough.
• 3. In another skillet, brown the lamb. Add pepper, Italian seasoning and salt (to taste).
• 4. Melt a stick of butter and pour into a cup. Ready your phyllo dough. Place a damp paper towel over it so it doesn't dry out.
• 5. In a 9x13" pan, lay a layer of dough and brush with melted butter. Repeat this five more times. Spread out half of the spinach mixture on top. Repeat the phyllo dough (3 layers with a brush of melted butter); then spread out the ground lamb.
• 6. For the final layer, cover the lamb with three more layers of phyllo dough, brushing the melted butter on each layer. Spread out the remaining spinach mixture and sprinkle with Parmesan cheese. Cover with another five layers of phyllo dough (don't forget to brush the butter on) and bake on 350 degrees (Pre-heated oven) for approx one hour fifteen minutes; or until the top is golden and crispy.

Steps:

• Prepare lamb:
• Preheat oven to 450°F.
• Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
• Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
• Prepare potatoes and boil carrots while lamb roasts:
• Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
• Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
• Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
• Make gravy:
• Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
• Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
• Assemble and bake pie:
• Reduce oven to 350°F.
• Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
• Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.

Steps:

• Preheat your oven to 400°F.
• Lightly grease a 8 1/2 in springform pan.
• Fry the mince and onion in a dry nonstick pan until golden.
• Add the garlic, tomatoes, mint, nutmeg and seasoning.
• Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• Drain the leaves well and then mix through the meat mixture.
• I sometimes add 1/4 lb of crumbled feta at this stage.
• Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
• Spoon the meat and spinach mix in then wrap the pastry over to enclose.
• Scrunch up any remaining pastry into balls, and place over the top of the pie.
• Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• I like to let this cool a little, and serve it with a green salad.

Steps:

• Mix crust ingredients, press against bottom and sides of 9" pie pan.
• Combine lamb and spices, microwave on hi 4-5 minutes until no longer pink, drain, set aside.
• Layer spinach leaves into crust, top with tomato slices, top with meat mixture sprinkle with cheese and oil.
• Cover with wax paper and cook on high 6-8 minutes.
• Let it rest for 5 minutes, covered, before slicing.