Moroccan Lamb Filo Pastries

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Mini feta and spinach phyllo triangles


  • 375g minced lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • ½ teaspoon ginger
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • pinch cayenne pepper
  • pinch saffron threads
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped coriander
  • salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 250g filo pastry
  • ½ cup melted butter






Heat a frypan over a medium heat, add lamb, onion, garlic, spices, parsley
and coriander and cook for 5 minutes until moisture has evaporated.
Drain off fat if necessary.
Add the egg and cook for 1 minute.
Preheat the oven to 190 C
Brush one sheet of filo pastry with melted butter and place another sheet
on top.
Cut strips of filo approximately 7 cm wide.
Place teaspoons of filling at one end of a filo strip and fold into a triangular shape, folding all of the filo into the triangle.

Place the parcels on an ungreased tray and bake for 15 minutes, until golden.

Serve warm

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