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Mama Mia with Lamb and Spinach Pie

Mamma Mia

Mamma Mia

The Movie: Mama Mia

Whilst the plot of this movie is relatively ‘thin’, it is still an exceptionally enjoyable and light-hearted romp around a Greek Island, with stunning scenery and of course, plenty of singalong Abba music. Supported by a tremendous cast of Meryl Streep (Donna Sheridan, single mother), Amanda Seyfried (Sophie Sheridan, daughter), Pierce Brosnan, Colin Firth, Stellan Skarsgard, Julie Walters and Christine Baranski.

Sophie (Seyfried) is getting married to Sky (Dominic Cooper) and friends begin to gather on the island. Little does Donna (Streep) know, but Sophie found an old diary back to the days when she was born, that lists 3 possible fathers – Sophie has never known who her father is! Inviting all three to the island for the upcoming nuptials, without her mother’s knowledge, she hides them until the wedding.

During the movie, all three ex-lovers reminisce about their time with Donna. Let’s not detract from the accompanying songs throughout this piece, so if you love a good musical, this is the one for you. Eventually, Sam (played by Pierce Brosnan) wins back Sophie’s heart, so a double wedding is on the cards.

A ‘feel good’ movie, just for fun – it makes you smile!

Digital rental on Google Play.

pieThe Menu: Lamb and Spinach Pie Greek Style

Fresh aromatic herbs really bring out the flavor of the lamb in this dish, and conjures up thoughts of sunny days in the Greek Islands, and fun in the tavernas!

Serves: 4
Preparation Time: 15 minutes
Cook Time: 40-45 minutes

Ingredients:

  • 14oz lean minced lamb
  • 1¼lb shortcrust pastry
  • 1 egg, beaten (for glazing pastry)
  • ½tsp ground cinnamon
  • 1 small aubergine, cut into small chunks
  • 1 bunch spring onions, chopped (or sweet red onions, roughly chopped)
  • 3tbsp raisins or sultanas
  • 3 large handfuls baby spinach
  • 2tbsp freshly chopped parsley
  • 2tbsp freshly chopped mint
  • Plenty of freshly ground black pepper

Method:

  1. Preheat oven to 375°F
  2. Lightly grease a 9-inch square baking dish with some butter. Roll out the pastry to approximately ¼ inch thick and place in the base of the dish. Prick the base and put the dish into the oven. Cook for 10-15 minutes until lightly brown and firm to the touch.
  3. Stir-fry the minced lamb in a frying pan until it becomes brown and crumbly. Stir in the cinnamon and spring onions, aubergine, mint, and parsley. Cook for a minute or two to soften and mix the flavors together.
  4. Remove from the heat. Season with black pepper. Spoon the mixture into the dish over the pastry. Top with the remaining pastry and seal the edges. Glaze with the beaten egg.
  5. Bake for 30-40 minutes or until golden and crisp on top. Serve with a Greek Salad, or some lovely lemon and oregano roasted potatoes.

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