Roasted Pepper, Feta, and Lamb Filo Pie

If you are a lamb lover (like me), this pie is for YOU!!
(Serves 8)

For the Pie:
2 each red and yellow bell peppers, seeded, stemmed, and cut lengthwise into 1&1/2" slices
1 red onion, cut in half lengthwise and sliced crosswise 3/4" thick.
1/4 cup EVOO, divided
2 T. plus 1&3/4 t. Classic Zaatar (recipe follows), divided
1/2 lb. ground lamb
1 sweet* onion, finely chopped
1/2 lb. thawed frozen filo dough (13x17" sheets)
1/4 cup Kerrygold* butter, melted
8 oz. cream cheese, room temp.
1/2 cup crumbled feta cheese
Cilantro sprigs
Spicy Green Sauce, recipe follows (optional)

Classic Zaatar:
(makes 1/3 cup)
1 T. kosher salt
2 T. ground sumac
2 T. toasted sesame seeds
2 T. dried lemon* thyme (I grow this on my farm!!)

Combine all in an airtight container.

Spicy Green Sauce:
(makes 1&3/4 cups)
2 garlic cloves
1 med. jalapeno (if you want to cut the spice, remove the pith and seeds - wear gloves*)
1&1/2 cups packed flat leafed parsley
1&1/2 cups cilantro sprigs
1/2 cup water
1/2 cup EVOO
1 T. lemon juice
1/2 t. ground cumin
1/2 t. kosher salt
1/8 t. ground cardamom

Whirl together in a food processor til coarsely pureed. Add more salt, to taste

To Make the Lamb Pie: Preheat oven to 450. On a rimmed baking sheet, toss peppers, red onion (separating pieces), and 3 T. oil to coat. Sprinkle with 1 T. zaatar. Roast veggies, stirring once, until tender and blackened at edges, 30 mins. Set aside. Reduce oven to 375 and set a rack on bottom rung.
Meanwhile, cook lamb and 1 T. zaatar with remaining 1 T. oil in a large frying pan over med.-high heat, breaking into pieces, until brown, 5-6 mins. With a slotted spoon, transfer meat to a bowl. Saute onion and 1 t. zaatar in a pan for 3 mins. Reduce heat to med. and cook until onion is golden, 8-10 min. more. Stir in lamb. Unroll filo on a work surface and trim to a 13" square; saves scraps for other uses. Move filo stack to the side and drape with a damp towel. Lay 1 sheet flat in center of work surface and lightly brush with butter, being sure to get corners. Lay a second sheet on top, offsetting corners like you're moving a hand 2 hours forward on a clock; brush with butter. Repeat, rotating each sheet to use all of filo and all but 1 T butter. Gently ease stack into a 10" pie pan (preferably glass), snugly fitting bottom into corners and letting edges overhang. Drape with damp towel. Beat cream cheese in a bowl with a mixer until very smooth. Stir in feta. Drop spoonfuls into pie pan and gently spread to cover bottom of filo. Evenly arrange lamb, then pepper mixture on top. Gently fold edges of filo over filling flush with rim of pan, loosely pleating, to partially cover peppers. Re-melt remaining 1 T. butter if necessary, brush over filo rim, and sprinkle with remaining 3/4 t. zaatar. Bake on bottom rack until filo is crisp and deep golden, about 40 mins. (in a glass dish, underside should look golden). Let cool at least 15 mins. Eat warm or at room temp., topped with cilantro sprigs, cut into wedges and serve with green sauce. I think a wedge salad would go well with this*.

"No matter where you are or what you're doing, there is always someone praying for you."

Have FUN today!!!!

Love,

MM