Deliciously velvety creamy bèchamel on top of luscious lamb mince in an aubergine well. Topped with feta and crisp to perfection!
Sulphites, dairy, gluten, eggs, dairy, dairy
Place Papoutsakia on an oven tray and place in the middle shelf. Cook at 180°C/356°F/Gas Mark 4 for 25 minutes.
Arrives chilled. Keep in a fridge below 5°C or freeze. It's at its very best when cooked from fresh. Enjoy within 3-4 days of delivery. If frozen, defrost fully before cooking.