Easter Wild Venison, Spinach and Feta Filo Pie

Ingredients

• 600 g wild venison mince
• 200 g onion, finely chopped
• 2 garlic cloves, chopped
• 30 ml olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 25 g tomato purée
• 150 ml water
• 300 g frozen chopped spinach, thawed in the fridge and squeezed dry
• 200 g feta, crumbled
• 15 g dill, chopped
• 8 sheets filo pastry, about 250 g
• 50 g butter, melted
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 190°C, or 170°C fan. Warm the oil in a large pan and soften the onion for 7 minutes. Add the garlic and mince, then cook for 8 minutes, breaking up the meat.

2. 2

   Stir in the cumin, oregano, tomato purée, water, salt and pepper. Simmer for 8 minutes, then fold in the spinach and heat for another 3 minutes. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.

3. 3

   Spread the filling in a shallow dish for 10 minutes so steam can escape. Fold in the feta and dill. Keep the filo covered with a slightly damp clean tea towel while working.

4. 4

   Brush a 24 cm loose-bottomed or springform tin with a little melted butter. Lay six filo sheets across the base and sides, buttering between layers and turning each sheet so the edges overhang in different directions.

5. 5

   Spoon in the filling. Fold the overhanging pastry inward, loosely crumple the last two sheets on top and brush with the remaining butter. Bake for 30–35 minutes until crisp and golden. The middle of the filling must be piping hot.

6. 6

   Rest for 5 minutes, release carefully from the tin and cut into wedges. The filling can cool while you line the tin, which is included in the preparation allowance.