Lamb, Chard And Rice Pie - cooking recipe

Ingredients

1 lb Swiss chard, trimmed
1 medium onion, finely chopped
10 oz ground lamb
1 cup cooked white rice
1 cup grated Cheddar cheese
3 None eggs, lightly beaten
1 tsp ground cinnamon
4 sheets phyllo dough
2 tbsp butter, melted
2 tsp sesame seeds

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch square baking dish. Cook chard in a large saucepan of boiling water 3 mins or until wilted. Drain; cool slightly. Squeeze excess liquid from chard.
Heat a medium skillet on medium heat. Spray onion with no stick cooking spray. Add onion and ground lamb to pan; cook, stirring with a wooden spoon to break up lumps, 5 mins or until browned. Cool slightly.
Combine lamb mixture, chard, rice, cheese, eggs and cinnamon in a large bowl. Spread mixture in prepared dish. Place phyllo on a flat surface. Brush top sheet with butter. Fold top sheet in half crosswise; place over pie. Repeat with remaining sheets, trimming to fit. Brush phyllo with butter. Sprinkle with sesame seeds.
Bake 20 mins or until golden. Remove from oven. Let stand 5 mins before serving.