Ingredients
11 total- 2 tbsp olive oil
- 3 echalion shallots, finely diced
- 1 tsp salt, plus a pinch
- 500g beef mince
- 2 tsp paprika
- 1 tsp ground allspice
- 500g spring greens, 200g thick stems trimmed and leaves shredded, rest chopped for steaming to serve alongside
- 2 tbsp chopped flat-leaf parsley
- 75g salted butter, melted
- 5 sheets filo pastry
- ¼ tsp sea salt flakes (approx.), for sprinkling
Method
6 stepsStep 1
. Heat the oil in a wide pan over a medium heat. Add the shallots with a pinch of salt; cook for 5-10 mins, stirring occasionally, until soft. Turn the heat up to high and add the beef with the paprika, allspice and 1 tsp salt; cook for 10 mins, until browned, breaking up the meat with a wooden spoon.
Step 2
Add 200g prepped greens and stir until wilted. Stir in the parsley; season. Remove from the heat; cool.
Step 3
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Grease a 23 cm springform cake tin with a little butter; line with baking paper.
Step 4
Place a sheet of filo on a clean work surface; brush with melted butter. Spoon a fifth of the beef mixture evenly along the long edge closest to you; then tuck in the sides and roll it up, enclosing the filling in a long snake shape. Work quickly but gently to avoid tearing. Transfer to the centre of the tin, coiling it into a spiral. Repeat with the remaining filo and beef mixture, shaping each snake around the previous spiral until the tin is filled.
Step 5
Brush the remaining butter all over the pie and sprinkle with sea salt. Bake for 30 mins or until crisp.
Step 6
Steam the remaining chopped spring greens until wilted and serve with wedges of the pie.