Ingredients
10-12 sheets Antoniou Fillo Pastry
3 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, grated
500g lamb mince
¼ teaspoon cinnamon
¼ teaspoon all spice
½ cup walnuts, roughly chopped
½ cup fresh parsley, chopped
Salt & pepper to taste
½ cup plain Greek yoghurt
Olive oil, for brushing Spiral
Tzatziki, to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge and bring it up to room temperature in its packaging.
For the filling
Place a pan over medium to high heat. Add the olive oil, then the onion and garlic and sauté for approximately 2 minutes. Add the lamb mince and break it apart with your wooden spoon so there are no large chunks. The lamb will let out extra fat once cooked after approximately 10 minutes. Turn off the heat and drain out the excess fat. Add the cinnamon, all spice, walnuts and parsley, then stir through. Season with salt and pepper.
Assembling the pita
Preheat oven to 200°C. Grease a 30cm round baking tray.
Lay one sheet of Fillo Pastry on your work bench with the long side of the Pastry facing you. Brush lightly with Greek yoghurt. Place approximately 4 tablespoons of filling along one long side of the Pastry. Roll Pastry to enclose the filling, then, transfer it to your baking tray, coiling it to create a spiral in the centre. Repeat this process until you’ve used all the filling, continuing to coil the Fillo snugly in the pan. Brush with oil.
Bake for 30 minutes or until crisp and golden brown. Serve with tzatziki.
Recipe & photography by Mary Politis from Mary’s Kouzina.
Watch how to make a Lamb and Walnut Spiral Pie