Lamb, Spinach And Feta Pie - cooking recipe

Ingredients

1/4 cup olive oil
2 medium onions, finely chopped
3 sticks celery, finely chopped
4 cloves garlic, crushed
2 lbs ground lamb
1/2 cup dry red wine
1 1/2 cups vegetable stock
1 can (28 oz) crushed tomatoes
1/3 cup tomato paste
1 tbsp chopped fresh oregano
2 None cinnamon sticks
5 oz feta cheese, crumbled
1 lb baby spinach leaves
2 None refrigerated pie crusts
1 None egg plus 1 egg yolk
1 tsp sea salt flakes
1 tsp fennel seeds

Preparation

Preheat the oven to 425\u00b0F. Heat oil in a large skillet on medium heat. Cook onion and celery, stirring, for 5 mins, or until lightly browned. Add garlic; cook for 1 min.
Increase heat to high. Add lamb; cook, stirring, until browned, breaking it up with the back of a spoon. Add wine; simmer for 2 mins. Add stock, crushed tomatoes, tomato paste, oregano and cinnamon; bring to a boil. Reduce heat to low; simmer, uncovered, for 35 mins, or until the liquid has evaporated and sauce is thick. Remove from heat. Cool.
Stir feta and spinach into lamb mixture. Season to taste. Spoon into a 9-inch pie plate or 1 1/2-quart baking dish.
Using a fluted pastry wheel, or a knife, cut each pie crust into 9 equal rectangles. Place pastry rectangles, slightly overlapping, to cover filling in 2 concentric circles. Cut a slit in the top of the pie. Brush pastry with combined beaten egg and egg yolk; sprinkle with salt and fennel seeds.
Bake for 25 mins, or until pastry is a deep golden. Cover with foil if it starts to over-brown. Let stand for 10 mins before serving.