For the lamb

Roughly chop the vegetables and place into a deep roasting tray with the garlic and thyme

Season the lamb and place on top of the vegetables and wrap the whole tray in cling film and then foil and place into oven at 120 degrees centigrade for 5 hours

Meanwhile make the pie

Wilt the spinach in a large pan with a little olive oil and seasoning, allow to cool and drain well. Extra squeezing necessary when cool.

Mix all other ingredients for the filling together with the spinach in a large bowl and mix well. Season with a little salt and pepper.

Unroll the filo sheets and place them between 2 lightly damp tea towels. (this stops the pastry drying out)

Brush a deep ish non-stick frying pan with melted butter and cover the bottom with 2 or 3 sheets, overhanging the edges of the pan

Brush with more butter and place 2 more sheets on top.

Brush with butter and repeat with 2 more sheets.

Now evenly spread the spinach and feta filling on top of the pastry.

Now continue to add more sheets and butter 2 sheets at a time between brushing until all the pastry is used up

Fold the flaps from the sides neatly in and brush with a final topping of butter

Bake for 1 hour until lovely and crispy and golden brown

Remove from the oven and allow to stand for 20 mins before cutting into wedges

Remove lamb from the oven, remove all the cling film and foil and pour the liquid through a strainer into a saucepan and thicken with the gravy powder

Mix the apricot jam and mint sauce together and brush the lamb with it and place back in the oven for 10 minutes increasing the oven temperature to 180

This gives the lamb a shiny sticky glaze.

To serve

Using 2 forks, pull the lamb into large chunks of deliciousness, and serve with the wedge of pie and lovely lamb gravy

I like to add a spoonful of tzatziki but that’s up to you.