Crowned with golden pastry, this lamb pie makes you look really good with its aromatic and spiced flavour. And, no, working with pastry doesn't have to be hard. It's as simple as a little brush of butter, a scrunch with your hand and a quick bake, and, huzzah!, you have yourself a flaky-topped delight on a weeknight.
Preheat oven to 200°C fan-forced. Peel and finely chop onion. Heat oil in an ovenproof frypan over medium heat. Add onion and a good pinch of salt and cook, stirring occasionally, for 2–3 minutes or until translucent.
Add pine nuts and cook, stirring, for 2 minutes or until light golden. Add lamb and Seventh Heaven Spice Blend and cook, breaking up lamb with a wooden spoon, for 6–8 minutes or until browned all over.
While the lamb is cooking, halve cherry tomatoes. Once lamb is caramelised, add tomatoes to pan with tomato paste. Cook, stirring, for 3–4 minutes or until tomatoes are lightly broken down and caramelised.
Melt butter in a microwave or on the stovetop. Working on a clean surface and with one filo sheet at a time, brush each sheet with butter. Stack two sheets together and scrunch loosely into a nest and set aside. Repeat process with remaining sheets.
Roughly chop parsley and fold half through lamb mixture. Crumble feta into large pieces and fold through lamb. Arrange filo pastry on top of lamb, lightly tucking in the edges. Sprinkle with Zaatar Bazaar and bake for 20 minutes or until pastry is deep golden.
Zest lemon and cut into wedges. Toss lemon zest with remaining parsley. Using a large spoon, break through pastry and spoon pie into bowls. Scatter with parsley mixture and serve with lemon wedges.