Ingredients
makes 6
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
Recipe Tips
Pie tins
We used 6 pie tins measure 12.5cm in diameter for this recipe.
Olive oil spray or Olive oil
Both olive oil spray and brushed on olive work well for this recipe, the choice is yours.
Method
Before you begin this Fillo Pastry recipe, take your fresh Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
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 pie tins with olive oil spray (or brush with olive oil) and set aside. Take one sheet of Fillo Pastry, spray 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).
Spray each parcel with olive oil and repeat to make 4 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.