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Lamb filo swirl pie recipe

Lamb filo swirl pie recipe

5 ratings

Looking for a flavourful and impressive dish for your next dinner party? Look no further than this delicious lamb filo swirl pie recipe! Featuring fragrant baharat seasoning, tender lamb mince, and crunchy pine nuts and raisins, this dish is sure to be a crowd-pleaser. See method

  • Serves 8
  • Takes 1 hr 40 mins plus cooling and resting
  • 510 calories / serving
  • Freezable


  • 50g vegetable oil, plus 3 tbsp
  • 500g pack 20% fat lamb mince
  • 1 large onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 tbsp baharat seasoning
  • 50g raisins
  • 50g pine nuts
  • 2 tbsp tomato purée​
  • 100g bulgur wheat or couscous
  • 100g lighter salad cheese
  • 15g fresh mint, leaves roughly chopped, plus a few leaves to serve (optional)
  • 50g natural yogurt
  • 1 medium egg
  • 250g pack filo pastry
  • 2 tbsp sesame seeds

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    Clever swap: Swapthe pine nuts, raisins and sesame seeds for any nuts, dried fruit and seeds you have.

    Each serving contains

    • Energy

    • Fat

      32g 46%
    • Saturates

      9g 43%
    • Sugars

      8g 9%
    • Salt

      0.8g 13%

    of the reference intake
    Carbohydrate 32.4g Protein 20.6g Fibre 4.4g


    1. Heat 1 tbsp oil in a large, lidded frying pan over a medium-high heat. Add the lamb mince and fry, undisturbed, for 5-7 mins until deeply browned and crisp on one side. Reduce the heat to medium and flip the mince, breaking it up with a wooden spoon.
    2. Add the onion and cook for 5-7 mins more until softened. Stir in the garlic, baharat, raisins, pine nuts, tomato purée and bulgur wheat. Add 300ml water, cover and simmer for 12-15 mins until the bulgur wheat is tender and the liquid has been absorbed. Leave to cool for 30 mins, then stir through the cheese and mint; season.
    3. Preheat the oven to gas 6, 200°C, fan 180°C and grease a large baking tray (about 32 x 22cm) or wide frying pan (at least 26cm) with 2 tbsp oil. Whisk together the 50g vegetable oil, yogurt and egg. Lay a filo sheet lengthways on a clean work surface and brush generously with the yogurt glaze mix. Cover the remaining filo with a damp tea towel until needed.
    4. Arrange a thin sausage of the filling (about 100-120g) along the top end of the pastry, leaving a 3-4cm border. Fold the border over the filling, then roll the sausage tightly towards yourself to encase the filling. Wrap up like a snail, seam-side down, in the centre of the prepared tray and brush with more yogurt glaze. Repeat with more filo sheets (you’ll need 9-10 in total) and the remaining filling, attaching each to the end of the spiral as you go.
    5. Brush the spiral with any leftover glaze and sprinkle evenly with sesame seeds. Bake for 40-45 mins until the pastry is crisp and golden brown. Leave to rest for 10 mins before serving, scattered with extra mint, if you like.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Lamb recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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