Lamb and Pea Tart with Feta Cheese

Preparation/cooking time: ca. 35m + Bake: ca. 20m

For 4 servings

Nutritional Information

Contains 414 Kcal, 27g Protein, 24g Carbohydrates, 22g Fat


  • 1 garlic, finely chopped
  • 1 tbsp. olive oil
  • 350 g minced meat (beef or lamb)
  • 1 onion, finely chopped
  • 200 g frozen peas, slightly defrosted
  • 1.75 tsp. hot paprika
  • a little pepper
  • 0.75 tsp. salt
  • 1 bag strudel dough
  • 150 g Greek yoghurt
  • 1 tbsp. peppermint, finely chopped

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  • Heat the oil in a non-stick frying pan. Stir fry the garlic, onions and mince for approx. 5 mins. Add the peas, continue stir frying for about a minute, season, set aside, leave to cool completely. Stir in the feta and parsley.
  • Unfold the pastry sheets. Place two sheets of pastry on a sheet of baking paper, place the remaining sheets on top at offset angles to create 8 corners. Place the dough on a tray lined with baking paper. Distribute the set aside meat over the pastry base, fold the overhanging corners of the dough inwards, pinch the edge together a little and brush with oil.
  • Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C.
  • Stir together the yoghurt and peppermint. Serve with the tart.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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