Lamb cake from Extremadura and Ibores cheese

Ingredients

  • 500 g Extremadura lamb
  • 150 g grated Ibores cheese
  • 4 tablespoons of Gata-Hurdes oil
  • 1 onion
  • 3 carrots
  • 2 garlic cloves
  • 250 g spinach
  • 2 tablespoons of fresh dill
  • Salt and pepper
  • 4-5 sheets of edible pasta
  • 2 tablespoons of melted butter

Author: Rosana Domínguez

http://hollycocina.com/

Instructions:

  1. De-bone the lamb and chop the meat finely with a knife or chopper and set aside.
  2. Peel and grate the onion and carrots and stir-fry in a large frying pan with oil. When the vegetables are golden, add the lamb and chopped garlic. Add a little salt and pepper, stir well to separate the meat and mix with the onion and carrots. Sauté the meat until there is no liquid in the pan and add the chopped spinach.
  3. Stir well so that all ingredients mix well and leave in the pan until the spinach is cooked and the mixture is dry, turn the fire off and allow the mixture to warm up.
  4. Preheat the oven to 180°C with heat up and down. Place the tray in the middle.
  5. Grate the cheese in a large bowl, add the chopped dill and the lamb and mix well.
  6. Grease a cake mould with melted butter and place a sheet of filo pastry covering the bottom and up the edges. Paintbrush the sheet with melted butter and place a second sheet. Repeat this with a third sheet, trying to paste it all over equally.
  7. Add the lamb with the cheese and cover with the excess of filo paste. Brush with melted butter and cover the rest of the cake with bits of filo paste that will be put irregularly brushing with butter.
  8. Bake the cake for approximately 25 minutes until it is golden. Disassemble the mould, cut and served the lamb and cheese cake with a little rocket and tzatziki. Serve with a glass of Ribera de Guadiana red wine.