125 g vine leaves, blanched
75 g stoned (seeded) black olives, preferably Kalamala olives, chopped roughly
2 tbsp spoons olive oil, plus extra for greasing
a few drops of wine vinegar
500 g minced lamb
250 g frozen chopped spinach, thawed (175 g drained weight)
2 tbsp spoons white wine
4 tbsp finely chopped onion
2 garlic cloves, crushed or chopped finely
2 tbsp spoons finely chopped fresh parsley
1/2 tsp dried oregano
2 tsps lemon juice
freshly ground black pepper, to taste
75 g stoned (seeded) black olives, preferably Kalamala olives, chopped roughly
2 tbsp spoons olive oil, plus extra for greasing
a few drops of wine vinegar
500 g minced lamb
250 g frozen chopped spinach, thawed (175 g drained weight)
2 tbsp spoons white wine
4 tbsp finely chopped onion
2 garlic cloves, crushed or chopped finely
2 tbsp spoons finely chopped fresh parsley
1/2 tsp dried oregano
2 tsps lemon juice
freshly ground black pepper, to taste
method
1. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Line a lightly oiled 500 g loaf tin with vine leaves, shiny-side outside, and sprinkle 25 g of the chopped olives over the base.
3. Chop the remaining olives very finely (a food processor is easiest) with two 1 tsps of the olive oil and the wine vinegar.
4. Stir this olive paste with the remaining olive oil and the rest of the ingredients until very well blended.
5. Add a little pepper if you like. Press into the lined tin, cover the top with more vine leaves and then a lid of foil. Bake in a bain-marie for 1 hour.
6. Let the pâté cool completely in the tin. Pour off any excess juices and use them as a sauce for the pâté.
7. Keep refrigerated, but allow the pâté to come to room temperature for about half an hour before serving.
2. Line a lightly oiled 500 g loaf tin with vine leaves, shiny-side outside, and sprinkle 25 g of the chopped olives over the base.
3. Chop the remaining olives very finely (a food processor is easiest) with two 1 tsps of the olive oil and the wine vinegar.
4. Stir this olive paste with the remaining olive oil and the rest of the ingredients until very well blended.
5. Add a little pepper if you like. Press into the lined tin, cover the top with more vine leaves and then a lid of foil. Bake in a bain-marie for 1 hour.
6. Let the pâté cool completely in the tin. Pour off any excess juices and use them as a sauce for the pâté.
7. Keep refrigerated, but allow the pâté to come to room temperature for about half an hour before serving.
serving amount
serves: 12
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