- 300 gm lamb mince
- ½ bunch silverbeet, trimmed (spinach can also be used)
- 1 medium brown onion, finely chopped
- Cooking oil
- 1 cup cooked medium-grain white rice
- 1 cup cheddar cheese, grated
- 3 eggs, lightly beaten
- 1 tsp ground cinnamon
- 4 sheets filo pastry
- 25 gm butter, melted
- 2 tsp sesame seeds
- Mashed pumpkin to serve
Preheat oven to 180°C. Grease a 20 cm square ovenproof dish. Cook silver beet in a large saucepan of boiling water for 3 minutes. Drain, and then squeeze excess liquid from silverbeet. Heat oil in a medium pan over moderate heat. Add onion and mince to the pan. Stir with a spoon, until brown and cooked, while breaking up lumps, if any. Cool slightly.
Combine mince mixture, rice, cheese, silverbeet, egg and cinnamon in a large bowl. Spread mixture in a prepared dish. Place pastry on a flat surface. Brush top sheet with butter. Fold the top sheet in half, crosswise, place over pie.
Repeat with remaining sheets, trimming to fit. Brush pastry with butter. Sprinkle with sesame seeds. Bake pie until golden. Remove from the oven. Stand for 5 minutes. Serve with pumpkin.