Greek Style Lamb Cutlets with Spanakopita

8 Lambtastic seasoned saltbush Lamb Cutlets
2 cloves Garlic sliced thinly
1 Lemon sliced
8 sprigs of fresh Thyme
1 pinch of Salt & cracked Black Pepper
75mls Olive Oil

Marinate your Lamb Cutlets with the above ingredients 2hours before cooking, or overnight if applicable.

Spanakopita

500g Fresh Baby Spinach
2 cloves Garlic Crushed
Salt & Pepper to taste

Cook & ring out of any excess moisture.

150g Ricotta
200g Fetta Cheese crumbled
¼ bunch Basil chopped

Mix together Ricotta, Fetta, basil & cooked spinach.

1pkt Filo pastry
200g Melted butter

Now to assemble your spanakopita layer in a small baking tray or casserole dish.
6 sheets of filopastry brushing each sheet with melted butter, then ¼ of the spinach & Fetta Mix. Then another 6 sheets of filo Pastry & repeat until all mix is gone top with 6 sheets of filo & butter.

Bake at 180ºC for 30 minutes or until golden brown.
Once cooked cut into 4 portions.

Cook Marinated cutlets to your liking serve 2 cutlets on top of a portion of spanakopita.
Garnish with a sprig of thyme and a wedge of lemon if you like.