2 tbsp olive oil
1 onion finely diced
2 cloves garlic
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
6 sheets Antoniou Fillo pastry
olive oil spray
Preheat your oven to 220 deg C and line a baking tray with baking paper.
In a large pot or pan heat the 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 10-15 mins 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, spray 6 x 12.5 cm pie tins with olive oil and set aside. Take one sheet of fillo, spray with olive oil and cut into four even squares. Stack the squares on top of one another in the pie tin to form a star shape.
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).
Spray each parcel with olive oil and repeat to make 5 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.
Allow to cool for 10 mins before serving with baba ganoush or hummus.