Filo pastry is easy to use and offers a healthier alternative to shortcrust or puff pastry.This is a great way to use up those leftovers from the Sunday joint.
For a vegetarian version try Baked Bean and Cheddar Cheese Spirals.
Mediterranean Lamb and Feta Filo Spirals
- 250 g coarsely chopped cooked lamb
- 4 large sheets of filo pastry
- Pinch ground cinnamon
- 1 tsp paprika
- 5 spring onions chopped
- 75 g sultanas
- 100 g Feta cheese
- 1 tbsp freshly chopped parsley
- Ground black pepper
- 25 g butter melted
- 2 tbsp 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.
Tip: A great way to use any leftover lamb. You can also replace the cooked meat with some lamb mince that has been cooked off and cooled.