Golden filo pie with crisp pastry topping and a spoonful removed, revealing Moroccan lamb, sweet potato, chickpeas, and feta filling.

Moroccan lamb, fetta and sweet potato filo pie

Moroccan lamb, fetta and sweet potato filo pie

Filo, filo, filo, we love your crisp shards of pie-topping perfection! Here it protects our Middle Eastern-inspired filling of spiced lamb mince, roast sweet potato, chickpeas, currants and feta. Simple to prepare, delicious AND showstopping — we too aspire for such greatness. 

To Serve

Serve with a dollop of natural yoghurt or raita on top and a big leafy salad on the side. 

Ingredients

Lamb mince (26%), sweet potato (16%), filo pastry (7%) (wheat flour, thiamine, folic acid, water, wheaten corn flour (wheat), salt, canola oil, potassium sorbate, anticaking (341)), onion, feta cheese (milk, salt, cultures, enzymes), celery, chickpeas, tomato paste, olive oil, currants, garlic, red wine vinegar (sulphites), ginger, parsley, fresh coriander, cumin ground, salt, coriander ground, paprika, turmeric, fennel ground, cinnamon

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 327g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2912 kJ 890 kJ
PROTEIN 42.7 g 13.1 g
FAT (TOTAL) 29.6 g 9.0 g
-SATURATED 11.7 g 3.6 g
CARBOHYDRATE 74.9 g 22.9 g
-SUGARS 14.0 g 4.3 g
SODIUM 1365 mg 417 mg

Allergens

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
View full details

SIZE GUIDE

CLOSE

Serves 2

SERVES 2

655g-serves 2

To Cook

prep level
No Prep

Preheat oven (FF) to 200C and remove the plastic film. DEFROSTED: cook for 30 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. FROZEN: cook for 45 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown. For a crisper base, cover the top with foil and cook for a further 10-15 minutes. Serve warm with mint yoghurt on the side and a big leafy salad.