Lamb and Spinach in Filo Dough

By ezunich

Ingredients

• 3 tbs olive oil
• 1/2 cup onions, minced
• 1/2 lb lean ground lamb
• 1 tbs garlic, minced
• 1 (10 oz pkg) frozen, chopped spinach, thawed and drained well.
• 1 tbs fresh oregano, chopped
• salt
• pepper
• 1 (10 oz) goat cheese
• 1 tsp creole seasoning
• 4 sheets filo dough
• 1/2 cup unsalted butter, melted
• Fresh oregano sprigs for garnish

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a skillet and saute the onions until soft. Add the ground lamb and cook until no longer pink. Add the garlic, spinach, oregano, salt and pepper to taste. Cook for a few minutes and then remove from heat. Cool slightly. Add the goat cheese and the creole seasoning.

Brush 1 sheet of filo with some of the melted butter. Fold filo in half. Brush again with butter. Put 1/4 of the lamb mixture about 1 inch up from the bottom of the filo. Fold filo over mixture and turn in the sides. Starting with the lower right hand corner, begin to fold up the filo catty-corner, as you would a flag. Seal the end with melted butter and then place on a parchment lined baking sheet. Brush the top with melted butter and repeat the process with the remaining mixture and filo. Bake in a preheated 375° oven for 20 minutes or until golden brown.