Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 lb (454 g) ground lamb
- 2 tbsp tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 8 oz (225 g) feta, crumbled
- 1 large egg
- 1 (16 oz / 454 g) package phyllo dough, thawed
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp olive oil (for brushing phyllo)
- 1 tbsp sesame seeds (optional)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish.
- 2. Cook onion in olive oil 5 minutes; add garlic 30 seconds.
- 3. Brown lamb 6–8 minutes; stir in tomato paste, crushed tomatoes, oregano, spices, salt, pepper; simmer until thick, 8–10 minutes. Cool 5 minutes; stir in parsley.
- 4. Mix feta with egg (makes a creamy, salty layer).
- 5. Layer 7 sheets phyllo in dish, brushing each with butter-oil; add lamb filling, then feta mixture.
- 6. Top with 7 more phyllo sheets, brushing each; score the top into 8 pieces; sprinkle sesame seeds (optional).
- 7. Bake 40–45 minutes until deeply golden and crisp. Rest 10 minutes, then slice and serve.
Why You’ll Love This Recipe
- Big Mediterranean flavor: oregano, garlic, warm spices, and tomato-rich lamb.
- That feta finish: salty, creamy pockets that cut through the savory meat.
- Shatteringly crisp phyllo top with tender, saucy filling underneath.
- Great for guests: it slices neatly and feels special without being fussy.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley (optional: extra parsley or oregano for serving)
- Dairy: unsalted butter, feta cheese, 1 large egg
- Pantry: olive oil, ground lamb, tomato paste, crushed tomatoes, dried oregano, ground cumin, ground cinnamon, kosher salt, black pepper, phyllo dough, sesame seeds (optional)
Full Ingredients
Lamb & Tomato Filling
- 2 tbsp olive oil
- 1 medium yellow onion (about 8 oz / 225 g), finely chopped
- 4 garlic cloves, minced
- 1 lb (454 g) ground lamb
- 2 tbsp tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh parsley
Feta Layer
- 8 oz (225 g) feta cheese, crumbled (about 2 cups crumbled)
- 1 large egg
Pastry & Assembly
- 1 (16 oz / 454 g) package phyllo dough, thawed in the refrigerator overnight
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp olive oil (mixed with the butter for brushing)
- 1 tbsp sesame seeds (optional, for the top)
Optional for Serving
- 1 lemon, cut into wedges
- Plain Greek yogurt
- Simple salad (cucumber, tomato, olive oil, salt)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Place a rack in the middle of the oven and preheat to 375°F (190°C). Lightly butter a 9 x 13-inch (23 x 33 cm) baking dish.
In a small bowl, mix the 6 tbsp melted butter with the 2 tbsp olive oil. This mix makes brushing the phyllo easier and helps it bake up extra crisp.
Unroll the phyllo dough and cover it with a lightly damp (not wet) kitchen towel so it doesn’t dry out while you work.
Step 2: Build a deeply savory lamb base
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds (don’t let it brown).
Add the ground lamb. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 6–8 minutes. If there’s a lot of excess fat in the pan, carefully spoon off and discard 1–2 tbsp (leaving some fat helps the filling taste rich and satisfying).
Step 3: Add tomato, oregano, and warm spices, then reduce until thick
Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
Add the 1 cup crushed tomatoes, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir well.
Reduce the heat to medium-low and simmer uncovered until the mixture is thick and spoonable (not watery), about 8–10 minutes. You want a moist filling, but if it’s too loose it can make the phyllo soggy.
Turn off the heat and stir in the 2 tbsp chopped parsley. Let the filling cool for 5 minutes so it doesn’t melt the feta layer during assembly.
Step 4: Make the feta layer
In a bowl, gently mix the 8 oz crumbled feta with the 1 egg. The egg helps the feta set into a creamy, tangy layer instead of crumbling out when you slice.
Step 5: Layer the bottom phyllo
Lay 1 sheet of phyllo in the prepared baking dish (it’s fine if the edges wrinkle or extend up the sides). Brush lightly with the butter-oil mixture.
Repeat with 6 more sheets (for a total of 7 sheets), brushing each sheet. Work gently; if a sheet tears, just patch it with another piece of phyllo and keep going.
Step 6: Add lamb filling, feta, and the top phyllo
Spread the thickened lamb-tomato filling evenly over the phyllo base.
Scatter the feta-egg mixture evenly over the lamb layer.
Top with the remaining phyllo sheets: add 7 sheets, brushing each one with the butter-oil mixture. For the final sheet, brush especially well so the top bakes up glossy and crisp.
Use a sharp knife to score (cut through the top phyllo layers only) into 8 portions. This helps the pie bake evenly and makes slicing much easier later.
If using, sprinkle the top with 1 tbsp sesame seeds.
Step 7: Bake until crisp and deeply golden
Bake at 375°F (190°C) until the top is crisp and a deep golden brown, about 40–45 minutes. If the top is browning too quickly at any point, loosely tent with foil for the remaining bake time.
Step 8: Rest, slice, and serve
Let the pie rest in the pan for 10 minutes before slicing. This short rest helps the layers set so you get clean, beautiful pieces.
Serve warm. It’s excellent with lemon wedges, a spoon of plain Greek yogurt, and a simple cucumber-tomato salad.
Pro Tips
- Reduce the filling until thick: The single best way to keep phyllo crisp is to simmer the lamb and tomatoes until the mixture is spoonable and not watery.
- Keep phyllo covered: Phyllo dries out fast. Cover the stack with a lightly damp towel while you assemble.
- Brush lightly but consistently: You don’t need to soak each sheet, but you do want an even film of butter-oil so every layer bakes crisp.
- Score before baking: Cutting through the top layers before baking prevents shattering and keeps the layers from sliding when you slice.
- Season carefully: Feta is salty. Start with the listed salt, then taste the lamb filling and adjust only if needed.
Variations
- Puff pastry version: Use 2 sheets thawed puff pastry. Line a 9-inch (23 cm) pie dish or a 9-inch (23 cm) springform pan with one sheet, add filling and feta, top with the second sheet, seal, egg-wash, and bake at 400°F (205°C) for 35–40 minutes.
- Add olives: Stir 1/2 cup (75 g) chopped Kalamata olives into the lamb mixture after simmering for extra briny bite.
- Herby finish: Add 1 tbsp chopped fresh mint or dill to the feta mixture for a brighter, more taverna-style flavor.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat for best crispness: Warm slices on a baking sheet in a 350°F (175°C) oven for 12–15 minutes. (Microwaving works, but the phyllo will soften.)
Make-ahead: Cook the lamb filling up to 2 days ahead and refrigerate. Assemble and bake the day you want to serve for the crispest phyllo.
Freeze: Wrap baked, cooled slices tightly and freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes until hot throughout.
Nutrition (per serving)
Approximate (based on 8 servings): 520 calories, 28 g protein, 34 g fat, 26 g carbohydrates, 2 g fiber, 850 mg sodium.
