Perfect as a snack or main meal, these flaky pastry parcels are packed with lamb, spices and a sweet touch of pomegranate molasses.
- 2 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic
- 500 g lamb mince
- salt and pepper
- 2 tbsp pomegranate molasses
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp sumac
- 100 g (approx. 4 cups) shredded kale or spinach
- 100 g feta crumbled
- 6 sheets Antoniou Fillo Pastry
- olive oil spray or olive oil for brushing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge for at least 2 hours, still in its plastic bag and allow it to come up to room temperature.
1. Preheat your oven to 220°C and line a baking tray with baking paper.
2. In a large pot or pan heat the olive oil on a medium heat and sauté the onion and garlic until softened.
3. Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add 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.
4. To make the parcels, spray 6 x 12.5-cm 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 the remaining two squares.
5. 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).
6. Spray each parcel with olive oil and repeat to make 6 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.
7. Allow to cool for 10 mins before serving with babaganoush or hummus.