Greek minced meat casserole with feta and tomato

Ingredients

• 500 g minced lamb
• 1 large onion, finely chopped
• 3 garlic cloves, pressed
• 400 ml passata (sieved tomatoes)
• 3 ripe tomatoes, sliced
• 150 g fresh spinach
• 200 g feta, crumbled
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• Olive oil
• Salt and freshly ground black pepper
• Fresh oregano or parsley to serve
• Pita bread or rice, to serve

Instructions

1. 1

   Preheat the oven to 200°C (conventional heat).Heat a splash of olive oil in a frying pan over medium heat. Gently sauté the onion and garlic for about 3 minutes.Add the minced lamb and cook until crumbly and golden brown. Season with cinnamon, cumin, oregano, salt and pepper.Stir the sieved tomatoes (passata) into the meat mixture and gently simmer for 5 minutes over low heat.Stir in the spinach and cook until the leaves have just wilted. Taste and adjust the seasoning if needed.Pour the meat mixture into the baking dish. Arrange the tomato slices on top and crumble the feta generously over it.Drizzle with a little olive oil and bake the dish for 20 to 25 minutes, until the feta turns golden brown and the edges start to bubble.Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh oregano or parsley and serve immediately with warm pita bread or rice.