Lamb, Spinach And Feta Pie

• 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

1. Preheat the oven to 425u0b0F. 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.
2. 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.
3. Stir feta and spinach into lamb mixture. Season to taste. Spoon into a 9-inch pie plate or 1 1/2-quart baking dish.
4. 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.
5. 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.

olive oil, onions, celery, garlic, ground lamb, red wine, vegetable stock, tomatoes, tomato paste, fresh oregano, cinnamon sticks, feta cheese, baby spinach leaves, egg, salt, fennel seeds

Taken from recipes-plus.com/api/v2.0/recipes/34917 (may not work)