- Serves: 4
- Cook Time:
- Prep Time: 45 minutes
- Effort: medium
For the pie
- olive oil
- 1 goat meat, (preferably shoulder), fat and sinew removed, finely chopped
- 1 onion, finely chopped
- 130 ml ouzo
- 130 ml chicken stock
- 1 lemon, juice and 2cm-wide piece lemon rind
- 1 sprigs oregano
- 1 leek, finely chopped
- 1 cloves garlic, crushed
- 1 handfuls baby spinach
- 100 g feta cheese
- 16 sheets filo pastry
- 100 g broad beans, podded
- 40 g walnuts, toasted
- 1 bunches dill
For the beetroot
- 3 beetroot
- 65 ml red wine vinegar
- 65 ml ouzo
- 2 cm-wide piece lemon rind
- splashes of olive oil
- 80 g feta cheese, crumbled
1. For the pie: heat a drizzle of olive oil in a large frying pan and fry the goat meat for 3-4 minutes, or until browned all over. Transfer the meat to a plate and set aside.
2. Return the pan to the heat, adding more oil if necessary, then fry the onion for 2-3 minutes, or until softened. Return the goat meat to the pan and pour over the ouzo. Stir well and cook for 4-5 minutes, or until most of the alcohol has evaporated.
3. Pour in the chicken stock and add the lemon rind, two tablespoons of lemon juice and the oregano. Reduce to a simmer and cook, stirring occasionally, for 40-45 minutes.
4. For the beetroot: cook the beetroot in a large pan of simmering water for 30-40 minutes, with the lid on, until tender. Drain and set aside until cool enough to handle. Peel the beetroot (you may wish to wear gloves to prevent the juice from staining your hands) and dice half of the beetroot.
5. Combine the red wine vinegar, ouzo and lemon rind in a small non-reactive saucepan and bring to the boil. Add the diced beetroot and simmer for 4-6 minutes.
6. Place the remaining beetroot into a food processor and blend to a puree. Add a splash of water, a splash of olive oil and blend again. Season to taste with salt and freshly ground black pepper, then add the feta and blend again until smooth. Set aside until needed.
7. For the rest of the filling, heat a dash of olive oil in a frying pan over a medium heat and gently fry the leek and garlic for 3-4 minutes, or until softened. Season with salt and freshly ground black pepper. Add the spinach and stir until wilted, then squeeze over some lemon juice.
8. Place a sieve over a bowl and tip in the spinach mixture. Press the mixture with the back of a spoon to squeeze out any excess liquid, then drain on kitchen paper. Roughly chop and mix with the crumbled feta.
9. Strain the goat mixture, reserving a few spoonfuls of the cooking liquid, and discard the lemon rind and oregano. Mix the goat meat with the spinach and feta mixture, add a splash of the reserved cooking liquid and season to taste with salt and freshly ground black pepper.
10. Preheat the oven to 180C/160C fan/gas 4.
11. Lay a sheet of filo pastry on the work surface and brush well with olive oil. Place another sheet of filo on top and brush again with olive oil. Repeat until you have four layers of pastry.
12. Grease a small tart tin with olive oil and use the filo pastry layers to line, leaving the edges hanging over. Spoon the goat, spinach and feta mixture into the centre and fold over the excess pastry to make a parcel. Brush the top all over with olive oil.
13. Bake the pie for 10-15 minutes, or until the pastry is golden-brown and crisp, and the filling is piping hot throughout.
14. Meanwhile blanch the broad beans in a pan of boiling water for 3-4 minutes, or until tender. Drain and set aside.
15. To serve, spoon the beetroot puree across the plate and spoon the pickled beetroot to one side. Scatter the broad beans over the beetroot puree. Remove the tart from the tin and arrange alongside the beetroot. Scatter the walnuts around the plate and garnish with the dill.0
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