Ingredients
Makes 6
6 sheets Antoniou Fillo Pastry
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
500g lamb mince
Salt and pepper
2 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sumac
100g (approx. 4 cups) shredded kale or spinach
100g feta, crumbled
1/2 cup olive oil
Recipe Tips
Pie tins
We used 6 pie tins measuring 12.5cm in diameter for this recipe.
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 220 degrees Celsius and line a baking tray with baking paper.
In a large pan heat the 2 tablespoons of olive oil on a medium heat and sauté the onion and garlic until softened.
Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add your salt, pepper, molasses, cumin, cinnamon and sumac. Cook for 10 minutes on a simmer and then add the shredded kale. Stir the kale until wilted and remove from the heat. Allow the mixture to cool completely before mixing through the crumbled feta cheese.
To make the parcels, brush pie tins with olive oil and set aside. Take one sheet of Filo Pastry, brush with olive oil and lay another Fillo sheet on top. Cut into four even squares and then stack two squares on top of one another in the pie tin to form a star shape. Repeat with remaining two squares.
In the centre of the stacked fillo squares add 2-3 tablespoons of the cooked lamb mixture and wrap up into a neat parcel (resembling a small “money bag” or purse).
Brush each parcel with olive oil and repeat to make 4 more parcels. Place the pie tins on a baking tray and cook for 20 minutes or until golden.
Allow to cool for 10 mins before serving with baba ganoush or hummus.