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Greek lamb with spinach, pine nuts and feta

  • 40 minutes
  • in the slow cooker low 5-7 hours, high 3-4 hours, plus extra 30 minutes
  • 10
Greek lamb with spinach, pine nuts and feta

Inspired by the flavours of a sponakopita - spinach, feta, herbs and pine nuts in a filo pastry - this lamb is delectable and ideal for a special occasion such as Easter or Christmas. Do allow the resting time as suggested to ensure it is tender to cut and the slices remain whole when carved.


  • 250 grams frozen or fresh spinach
  • 2 spring onions, trimmed and finely chopped
  • ¼ cup well-packed chopped fresh parsley
  • ½ teaspoon dried dill leaves or 1 tablespoon chopped fresh dill
  • 100 grams feta, crumbled
  • ¼ cup grated Parmesan
  • ½-¾ cup pine nuts, toasted
  • 1 boned full let of lamb
  • 1-2 onions, peeled and finely chopped
  • 1-2 teaspoon minced garlic
  • 1 cup green olives
  • 1 cup dry white wine
  • ½ cup olive oil, extra virgin olive oil is nice here
  • 400 gram can borlotti beans, butter beans or chickpeas, well-drained and rinsed
  • ½ cup chopped fresh parsley
  • grated rind one lemon


  1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
  2. Defrost the spinach if frozen and place between two dinner plates. Squeeze the plates over a sink and allow excess moisture to fall away. Press as firmly as you can so the spinach is as dry as possible. If using fresh spinach, wash the leaves, remove the stalks and cook the leaves in a saucepan with only the water that clings to the leaves, until wilted. Drain and chop finely.
  3. Mix the spinach together with the spring onion, parsley, dill, feta, Parmesan and pine nuts. Season well with pepper.
  4. Using skewers, secure the opening at the knuckle-end of the boned leg of lamb. Pack the filling into the cavity where the bones has been removed. Use skewers and/or string to secure the opening at the top of the leg of lamb to ensure the filling is well-enclosed.
  5. Brown the lamb as well as possible in a dash of oil in a hot frying-pan. Transfer to the slow cooker.
  6. Scatter in the onion, garlic and olives, and then pour in the wine and olive oil. Season with salt and pepper and cover with the lid.
  7. Cook on low for 5-7 hours, or on high for 3-4 hours.
  8. Carefully remove the lamb from the slow cooker. Scatter in the beans or chickpeas, parsley and lemon rind and stir to mix. Cover and cook on high for a further 30 minutes while the lamb is resting.
  9. Serve the lamb sliced with spoonfuls of the sauce and vegetables and accompany with grilled, sliced eggplant and baked vine tomatoes, if wished.

Cooks Tips

To serve the lamb cold, lift the lamb from the sauce and refrigerate in a lidded container. Transfer the sauce to a separate container and chill overnight. Lift off and discard any fat that has settled on the top. Warm the vegetables and sauce and mix well with grilled eggplant slices and tomato wedges. Remove the lamb from the fridge one hour before carving to ensure that it is not too cold as you will not be able to appreciate the flavour. Serve with the sauce, which should be at room temperature.

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