Crisp filo enfolds a mouth-watering mixture of lamb, spinach, nuts and creamy cheese.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, halved, thinly sliced
- 2 tablespoons pine nuts
- 1 garlic clove, crushed
- 400g lean lamb mince
- 1 bunch English spinach, stalks trimmed, washed, finely shredded
- 80g feta, crumbled
- 20g (1/2 cup) finely grated parmesan
- 1 teaspoon finely grated lemon rind
- 2 tablespoons chopped fresh continental parsley
- Pinch of nutmeg
- 8 sheets filo pastry
- Olive oil spray
- 1 egg, lightly whisked
- 2 teaspoons sesame seeds
- Tzatziki, to serve
- Mixed salad leaves, to serve
Method
- Step 1Heat the oil in a large non-stick frying pan over medium heat. Add the onion,pine nuts and garlic and cook, stirring occasionally, for 10 minutes or until the onion softens.
- Step 2Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the spinach and cook, stirring often, for 2 minutes or until the spinach just wilts. Transfer the lamb mixture to a large bowl. Set aside to cool. Stir in the feta, parmesan, lemon rind, parsley and nutmeg. Season with salt and pepper. Toss to combine.
- Step 3Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Lightly spray 1 filo sheet with olive oil spray. Top with another filo sheet and lightly spray with olive oil spray. Repeat with two more filo sheets and olive oil spray to create a 4-layer stack. Cut the pastry in half crossways. Cover with a dry tea towel, then a damp tea towel. Repeat with remaining filo and olive oil spray.
- Step 4Divide the lamb mixture into 4 equal portions. Spoon 1 lamb portion along one of the long sides of 1 filo stack, leaving a 2cm boarder. Brush pastry edges with egg. Fold in the ends and roll up to enclose the filling. Place on the lined tray. Brush with more egg and sprinkle with sesame seeds. Repeat with remaining filo stacks, lamb portions, egg and sesame seeds to make 4 parcels. (To freeze, see note.)
- Step 5Bake in oven for 15-20 minutes or until the pastry is crisp and golden.
- Step 6Serve with the tzatziki and mixed salad leaves.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2096 kj
Energy
31g
Fat Total
11g
Saturated Fat
3g
Fibre
35g
Protein
137mg
Cholesterol
602.84mg
Sodium
2g
Carbs (sugar)
20g
Carbs (total)
Notes
To freeze: Make the filo parcels to the end of step 4. Place the parcels on the tray in the freezer for 2-3 hours or until partially frozen. Individually wrap in freezer wrap and place in a freezer bag or airtight container. Label, date and freeze for up to 3 months. To cook: Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Remove the parcels from freezer wrap and freezer bag or airtight container. Place the parcels on the baking tray. Bake in the oven for 30 minutes or until golden. Continue from step 6.
- Author: Alison Roberts
- Image credit: Chris Chen
- Publication: Australian Good Taste