- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 500g lamb mince
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 10 sheets filo pastry
- Olive oil cooking spray
- 1/3 cup pine nuts, toasted
- 1 medium tomato, diced
- 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1/2 cup fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 teaspoon sesame seeds
- Tzatziki dip, to serve
- Parsley leaves, to serve
- Step 1Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 4 minutes or until softened. Add mince. Cook, stirring, with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
- Step 2Drain any fat. Add allspice, cumin and cinnamon. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Spoon into a large bowl.
- Step 3Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan.
- Step 4Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 4 sheets of filo. Line pan with filo stack.
- Step 5Add pine nuts, tomato, parsley, breadcrumbs and egg to mince. Stir until well combined.
- Step 6Spoon mixture into prepared pan. Press mixture evenly into pan. Place 1 remaining sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with remaining 2 sheets filo.
- Step 7Fold in half crossways. Place on top of mince mixture. Fold in sides to secure. Spray with oil and sprinkle with sesame seeds. Bake for 30 minutes or until golden. Stand in pan for 10 minutes to cool. Carefully turn out of pan and cut in squares. Serve with tzatziki.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas