Lamb, Spinach and Olive Oil Pie Recipe

Recipe Phillippa Cheifitz for the pastry
  • 2 cups Greek yoghurt
  • 2 cups cake flour
  • a pinch of salt
  • 200g cold, unsalted butter
for the filling
  • 300g large spinach (Swiss chard) leaves
  • 6 lamb steaks (600g)
  • olive oil
  • salt and milled black pepper
  • about 6T black-olive tapenade
  • 3 large hard-boiled eggs, halved
  • 1 large egg yolk, beaten
Serves 6 To make the pastry, drain the yoghurt in a strainer overnight in the refrigerator. Sift the flour and salt into a bowl, and grate in the cold butter. Stir in the drained yoghurt and knead lightly to form the dough, dusting with flour as needed. Wrap the dough in clingfilm and chill for half an hour to rest and firm. Dust with flour and roll between two sheets of nonstick baking paper to form a rectangle, and return to the refrigerator until needed. To make the filling, cut the coarse, white stalks out of the spinach leaves, then wash well. Place the wet leaves in a large saucepan, cover and heat until just wilted, drain and allow to dry. Cut off any visible fat from the lamb steaks, moisten with oil and season. Quickly sear in a very hot pan until browned on both sides, then remove from the heat and allow to cool, and spread the tapenade on each steak. Preheat the oven to 190°C. To assemble the pie, line the pastry rectangle with the well-drained, dried spinach leaves. Place the lamb steaks down the middle and tuck in the eggs. First fold over the short ends of the pastry, then turn over the long sides. Press well to seal and brush a little water over the pie. Invert onto a baking tray lined with a sheet of nonstick baking paper. Slash the top diagonally, then brush with beaten egg yolk. Bake for 45 minutes or until a deep, golden brown. Serve warm or at room temperature. This recipe was originally published in the 2013 House and Leisure Food issue.