2 red bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices
2 yellow bell peppers, seeded, stemmed, and cut lengthwise into 1 1/2-in.-wide slices
1 red onion, cut in half lengthwise and sliced crosswise 3/4 in. thick
1/4 cup extra-virgin olive oil, divided
2 tablespoons plus 1 3/4 tsp. Classic Zaatar, divided
1/2 pound ground lamb
1 yellow onion, finely chopped
1/2 pound thawed frozen filo dough (13- by 17-in. sheets)
1/4 cup melted butter
8 ounces cream cheese, at room temperature
1/2 cup crumbled feta cheese
Instructions
1. Preheat oven to 450°. On a rimmed baking
sheet, toss peppers, red onion (separating
pieces), and 3 tbsp. oil to coat. Sprinkle with
1 tbsp. zaatar. Roast vegetables, stirring
once, until tender and blackened at edges, 30
minutes. Set aside. Reduce oven to 375° and set
a rack on bottom rung.
2. Meanwhile, cook lamb and 1 tbsp. zaatar with
remaining 1 tbsp. oil in a large frying pan
over medium-high heat, breaking into pieces,
until brown, 5 to 6 minutes. With a slotted
spoon, transfer meat to a bowl. Sauté yellow
onion and 1 tsp. zaatar in pan 3 minutes.
Reduce heat to medium and cook until onion is
golden, 8 to 10 minutes more. Stir in lamb.
3. Unroll filo on a work surface and trim to 13
in. square; save 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 tbsp. butter. Gently ease stack
into a 10-in. pie pan (preferably glass),
snugly fitting bottom into corners and letting
edges overhang. Drape with damp towel.
4. 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.
5. Gently fold edges of filo over filling flush
with rim of pan, loosely pleating, to partially
cover peppers. Re-melt remaining 1 tbsp. butter
if necessary, brush over filo rim, and sprinkle
with remaining 3/4 tsp. zaatar.
6. Bake on bottom rack until filo is crisp and
deep golden, about 40 minutes (in a glass dish,
underside should look golden). Let cool at
least 15 minutes. Eat warm or at room
temperature, topped with cilantro sprigs, cut
into wedges, and served with green sauce.
Vegetarian version- Omit lamb. In step 1, use 6
peppers (plus red onion), 1/4 cup oil, and 2
tbsp. zaatar. In step 2, cook yellow onion and
zaatar in 1 tbsp. oil.
Make ahead- Let cool completely, then chill,
covered, up to 1 day. Bring to room temperature
(about 2 hours) before serving.
Originally Submitted
9/20/2015
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