Lamb and fetta filo roll

Method

• Step 1
  Heat oil in a large non-stick frying pan over high heat. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add garlic. Cook, stirring, for 1 minute. Add allspice and zucchini. Cook, stirring, for 3 minutes or until zucchini softens. Stir in 1 tablespoon dill. Season with salt and pepper. Transfer to a heatproof bowl. Set aside for 15 minutes to cool.
• Step 2
  Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place 1 filo sheet on a flat surface. Brush with butter. Top with 1 filo sheet. Repeat with butter and remaining filo sheets to form a stack.
• Step 3
  Add fetta to cooled lamb mixture. Spoon a 6cm x 26cm-long strip of rice along 1 long side of the filo stack. Top with lamb mixture. Fold in ends and roll up to enclose filling. Place, seam-side down, on prepared tray. Brush with remaining butter. Bake for 35 minutes or until golden. Set aside for 5 minutes to cool slightly.
• Step 4
  Meanwhile, combine yoghurt and remaining dill together in a bowl. Season with salt and pepper. Slice filo roll and serve with yoghurt mixture.