Lamb Borek with Spinach, Feta and Pine Nuts

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Spring 2015

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Lamb Borek with Spinach, Feta and Pine Nuts

Lamb Borek with Spinach, Feta and Pine Nuts
1/4 cup extra virgin olive oil, divided
1 lb. cubed Shepherd's Pride lamb sirloin or stew meat
1 cup chopped onion
4 cloves garlic, minced
1½ cups red wine
1 lb. frozen chopped spinach, defrosted and squeezed dry
1 (4- oz.) container crumbled feta cheese
1/4 cup pine nuts, toasted
Freshly ground sea salt and pepper to taste
2/3 cup milk
2 eggs, plus 1 egg yolk
1/2 (16- oz.) box phyllo dough sheets, thawed

Prep: 30 minutes, Cook: about 2 hours, 15 minutes, Serves: 12

1. Heat 1 tbsp. oil in a very large skillet over medium-high heat. Add lamb and sear well on all sides. Reduce heat and add onion and garlic to skillet; cook and stir for 5 minutes more.

2. Transfer to a medium saucepan and add wine, stirring and scraping off any brown bits from pan. Decrease heat to low and cook, covered, for about 1½ hours or until meat is tender, stirring occasionally. Increase heat and simmer, uncovered, until excess liquid has cooked off. Shred with two forks.

3. Meanwhile, stir together spinach, cheese and pine nuts in a large bowl; stir in shredded meat and season with salt and pepper.

4. Preheat oven to 400°F. Whisk together milk, eggs and remaining olive oil. Unroll phyllo dough and place one sheet in a greased 13x9-inch baking pan, keeping the remaining phyllo covered with a damp cloth. Brush liberally with egg mixture, then repeat layers 5 more times. Spread with half the lamb mixture. Repeat layers, finishing with remaining phyllo and egg wash. Score the surface to make 12 pieces.

5. Bake for 40 minutes or until puffed and golden brown. Let stand for 5 to 10 minutes before cutting into 12 pieces.

Nutritional Information:
265 calories, 14 g protein, 14 g total fat (4 g sat.), 15 g carbohydrate, 2 g fiber, 2 g sugar, 81 mg cholesterol, 290 mg sodium, 6 points


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