Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Fall flavors in this delicious Lamb Phyllo recipe from Ambassador Greg Wade pair perfectly with the fruity, spicy character of Dough Pinot Noir.


Earthy and elegant, fruit-forward and food-friendly, this gorgeous Pinot Noir pairs beautifully with this richly flavored recipe.

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Chef Greg Wade Making Lamb Phyllo Pies
Chef Greg Wade Making Lamb Phyllo Pies

Lamb Phyllo Pies

Greg Wade
Course Main Course
Servings 4


  • 1 box phyllo sheets
  • 1/2 pound butter
  • 1 pound ground lamb
  • 2 shallots - minced
  • 5 cloves cloves garlic - minced
  • 1 pound spinach
  • 1 teaspoon chile flakes
  • 1/2 cup Dough white wine
  • Salt & pepper to taste
  • Cooking oil as needed
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup sesame seeds


  • In a medium sized pot, heat a small amount of oil over medium heat.
  • Cook garlic & shallot over medium heat until soft and fragrant, 2-3 minutes.
  • Add ground lamb, season with salt & pepper and cook until meat is browned.
  • Add spinach, chile flake and Dough white wine.
  • Cook until the spinach is wilted and the wine is reduced.
  • Remove the filling from the pot and cool.
    Chef Greg Wade Making Lamb Phyllo Pies
  • Once the filling is cool, melt butter.
  • Place one phyllo sheet down and brush with butter.
    Chef Greg Wade Making Lamb Phyllo Pies
  • Place another phyllo sheet on top of that and brush with butter.
  • Repeat this until you’ve stacked up 5 sheets.
  • Cut the sheet into 4” strips.
    Chef Greg Wade Making Lamb Phyllo Pies
  • Place 3T cooled lamb filling at the bottom of one of the strips, then fold the dough over the lamb and continue rolling to wrap the lamb in the dough and make a little packet. Repeat until lamb filling is all used.
  • Make an egg wash with the egg and water, whisk until smooth.
  • Brush each piece with the egg wash, then top with some sesame seeds.
  • Bake at 350 for 15-20 minutes or until golden brown.
    Chef Greg Wade Making Lamb Phyllo Pies
  • Serve warm.
Wine Category Pinot Noir
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