Filo pastry is easy to use and offers a healthier alternative to shortcrust or puff pastry.
250g coarsely chopped cooked lamb
4 large sheets of filo pastry
Pinch ground cinnamon
5 spring onions, chopped
100g Feta cheese
1tbsp freshly chopped parsley
Ground black pepper
25g butter, melted
2tbsp olive oil
2 tbsp natural yogurt mixed with some chopped mint and parley to serve
- Preheat oven to gas mark 4 / 180°C
- Mix together the chopped lamb, spring onions, sultanas and spring onions. Stir in the cinnamon and paprika.Season with black pepper. (No need to add salt as the feta is quite salty).
- Crumble in the feta cheese and gently fold in with the chopped herbs.
- Mix the butter and olive oil in a small dish.Take 1 sheet of filo and brush lightly with melted butter and olive oil. Place a 1cm-wide strip of lamb mixture along 1 long side of the pastry.
- Roll pastry to enclose filling, then, working quickly, coil the length of filo into a snail shape.
- Place on 1 large paper-lined oven tray, then brush with butter and olive oil mix. Repeat with remaining pastry, butter and filling.
- Sprinkle spirals with paprika, then bake for 30 minutes or until crisp and golden.
- Serve with herbed yogurt and a green salad.
Vegetarian option – Baked bean and cheddar cheese filo spirals
3 large sheets of filo pastry
1x400g tin baked beans – drained in a colander. Reserve sauce to serve with spirals.
50g grated cheddar cheese
- Make as above using drained baked beans and cheddar to fill the filo.
- Sprinkle with Parmesan cheese and bake as above.
- Serve with the baked bean sauce.