Crispy Filo Tart with Lamb and Feta
 
Prep time
Cook time
Total time
 
A festive and beautiful filo tart, that makes for a delicious appetizer for the Easter table or a light lunch with a green salad at any time of the year!
Author:
Recipe type: Appetizer or Light Main
Cuisine: Greek
Serves: 1 tart
Ingredients
  • For the filo base:
  • 4 sheets filo, thawed and at room temperature
  • --- --- olive oil for brushing
  • For the filling:
  • 2 TBSP. extra virgin olive oil
  • 2 med. shallots, minced (or, one small red onion)
  • 3 med. garlic cloves, minced
  • 1 lb. ground lamb (or, ½ lb. ground lamb and ½ lb. ground beef)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¾ - 1 tsp. sea salt
  • ¼ - ½ tsp. red pepper flakes
  • ½ tsp. paprika
  • 1 tsp. cinnamon
  • 1 cup crushed tomatoes
  • 1 sm. tomato, (like Roma), seeded and minced
  • ½ cup water
  • ¼ cup currants
  • ¼ cup fresh parsley, minced
  • For the topping:
  • 1 sm. tomato, seeded and minced
  • 1 med. shallot, minced
  • 2 TBSP. fresh parsley, minced
  • ¼ cup Greek Feta cheese, cut into small cubes, or, crumbled
  • 2 TBSP. extra virgin olive oil
  • ¼ tsp. sea salt
  • 2 TBSP. pine nuts, toasted
Instructions
  1. Place a large frying pan over a medium-high heat and add the olive oil. When it is hot, add the shallots. Gently cook it for 3 minutes, or, until softened and then add the garlic, cooking for one more minute. To the sauteed shallot and garlic add the ground lamb (or, lamb and beef combination), stir to combine, and cook for 5-6 minutes. When the meat is browned, add the spices and cook for one more minute.
  2. Once the meat is nicely browned and you have added your spices, add the crushed tomatoes, minced tomato, and the water and simmer for 10 to 15 minutes, until the sauce is absorbed by the meat. Towards the end of the cooking, fold in the currants and fresh parsley. Remove from the heat and let the mixture cool.
  3. Turn on the oven to 375° F.
  4. Remove four sheets of filo from the package, returning the rest to the package and into the refrigerator. Brush the first sheet lightly with some olive oil then place a second sheet on top of the fist and brush it with olive oil as well. Repeat with a third and a fourth sheet, creating a stack of the four sheets, on a cutting board. With a sharp knife cut through the stack of the four 13” x 18” filo sheets in the middle, and place them on top of each other, so you are left with a stack of eight, 13” x 9” filo sheets.
  5. Line a 12” x 4” tart pan with parchment paper. Arrange the stack of filo pastry so that it is centered on top of the parchment paper. Fold the extra filo over the edges of the pan to create a boarder, as you would with a pie crust. It doesn’t need to be perfect.
  6. Prick the base thoroughly then blind bake the crust for 8 to 10 minutes, or, until the filo is crisp and lightly golden. (Hint: if you have pie weights, line the top of the filo with another piece of parchment, spread the weights over it, and bake for 8 minutes. If you do not have pie weights, use some dried beans.). Then, remove the parchment and bake for another minute or so until the top is lightly golden.
  7. While the filo base of the tart is baking, combine all the ingredients (except for the pine nuts) for the topping in a small bowl and set aside. To toast the pine nuts, preheat a small skillet over medium heat, add the pine nuts and stir, shaking every now and then until light golden. Watch carefully so as not to burn the pine nuts!
  8. Remove the tart pan from the oven and spread about ⅔ of the ground lamb filling over the base. (You will have some left over, which you can toss with some plain rice to make another delicious meal!).
  9. Return the lamb tart to the oven for just a couple of minutes to warm the meat through. Remove from the oven, top with the tomato and Feta mixture, sprinkle with some toasted pine nuts, and serve!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/spiced-lamb-filo-tart-with-pine-nuts-and-currants/