Roasted Pepper, Feta, And Lamb Filo Pie Recipe

Name: Roasted Pepper, Feta, And Lamb Filo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices; 2 yellow bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices; 1 red onion, cut in half lengthwise and sliced crosswise 3/4 in. thick; 1/4 cup extra-virgin olive oil, divided; 1/2 pound ground lamb; 1 yellow onion, finely chopped; 1/2 pound thawed frozen filo dough (13- by 17-in. sheets); 1/4 cup melted butter; 8 ounces cream cheese, at room temperature; 1/2 cup crumbled feta cheese; Cilantro sprigs

Servings: persons

2 red bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices
2 yellow bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices
1 red onion, cut in half lengthwise and sliced crosswise 3/4 in. thick
1/4 cup extra-virgin olive oil, divided
1/2 pound ground lamb
1 yellow onion, finely chopped
1/2 pound thawed frozen filo dough (13- by 17-in. sheets)
1/4 cup melted butter
8 ounces cream cheese, at room temperature
1/2 cup crumbled feta cheese
Cilantro sprigs

1
Preheat oven to 450u00b0. On a rimmed baking sheet, toss peppers, red onion (separating pieces), and 3 tbsp. oil to coat. Sprinkle with 1 tbsp. zaatar. Roast vegetables, stirring once, until tender and blackened at edges, 30 minutes. Set aside. Reduce oven to 375u00b0 and set a rack on bottom rung.
2
Meanwhile, cook lamb and 1 tbsp. zaatar with remaining 1 tbsp. oil in a large frying pan over medium-high heat, breaking into pieces, until brown, 5 to 6 minutes. With a slotted spoon, transfer meat to a bowl. Saute yellow onion and 1 tsp. zaatar in pan 3 minutes. Reduce heat to medium and cook until onion is golden, 8 to 10 minutes more. Stir in lamb.
3
Unroll filo on a work surface and trim to 13 in. square; save scraps for other uses. Move filo stack to the side and drape with a damp towel. Lay 1 sheet flat in center of work surface and lightly brush with butter, being sure to get corners. Lay a second sheet on top, offsetting corners like you're moving a hand 2 hours forward on a clock; brush with butter. Repeat, rotating each sheet to use all of filo and all but 1 tbsp. butter. Gently ease stack into a 10-in. pie pan (preferably glass), snugly fitting bottom into corners and letting edges overhang. Drape with damp towel.
4
Beat cream cheese in a bowl with a mixer until very smooth. Stir in feta. Drop spoonfuls into pie pan and gently spread to cover bottom of filo. Evenly arrange lamb, then pepper mixture on top.
5
Gently fold edges of filo over filling flush with rim of pan, loosely pleating, to partially cover peppers. Re-melt remaining 1 tbsp. butter if necessary, brush over filo rim, and sprinkle with remaining 3/4 tsp. zaatar.
6
Bake on bottom rack until filo is crisp and deep golden, about 40 minutes (in a glass dish, underside should look golden). Let cool at least 15 minutes. Eat warm or at room temperature, topped with cilantro sprigs, cut into wedges, and served with green sauce.
7
Vegetarian version: Omit lamb. In step 1, use 6 peppers (plus red onion), 1/4 cup oil, and 2 tbsp. zaatar. In step 2, cook yellow onion and zaatar in 1 tbsp. oil.
8
Make ahead: Let cool completely, then chill, covered, up to 1 day. Bring to room temperature (about 2 hours) before serving.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 red bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices, 2 yellow bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices, 1 red onion, cut in half lengthwise and sliced crosswise 3/4 in. thick, 1/4 cup extra-virgin olive oil, divided, and more.

Yes, Roasted Pepper, Feta, And Lamb Filo Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Pepper, Feta, And Lamb Filo Pie

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