Lamb and Feta Filo Pie with Salad

Steps

1. oven to 180°C. Grease a baking dish (measuring about 20 x 30cm) with butter or oil.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 3 minutes, until soft. Add mince and cook for about 5 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
3. Add lamb filo spice mix, salt and Worcestershire sauce and cook a further 1 minute. Remove pan from heat and fold though mayonnaise.
4. Add cooked mince mixture to prepared baking dish, spreading to cover base then crumble feta over top.
5. Lay pastry on a clean, flat surface and lightly brush the top sheet of pastry with melted butter/ oil. Gently scrunch up 1 sheet at a time to form a loose nest and place on top of lamb mixture. Repeat this about 6 times, until you have covered the top of pie. Bake pie for 20-25 minutes, until pastry is golden.
6. In a large bowl mix oil, vinegar and maple syrup together. Cut cucumber in half lengthways then thinly slice; cut apple into quarters, remove core then thinly slice (discard core); trim base off bok choy and thinly slice. Add all to bowl with dressing, toss to combine and season with salt and pepper.
7. cut lamb and feta filo pie into 4-5 pieces and divide between plates. Serve salad on the side with a dollop of tomato sauce.