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How to make Lamb and feta parcels

Yield = 4
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • Olive oil cooking spray
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 400g lean lamb mince
  • 3/4 cup (90g) low-fat feta, crumbled
  • 1/4 cup semi-dried tomatoes (not in oil), chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1/2 small lemon, juiced
  • 12 sheets filo pastry
  • 1 tablespoon sesame seeds (optional)
  • 100g mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 190°C. Heat a non-stick frying pan over medium-high heat. Lightly spray pan with oil. Add onion and cook for 3 to 4 minutes or until soft. Add garlic and mince. Increase heat to high. Cook, stirring with a wooden spoon to break up mince, for 4 minutes or until mince is browned. Remove pan from heat.
  • Step 2 Stir in feta, tomato, mint and 2 teaspoons lemon juice. Season with salt and pepper. Set aside to cool to room temperature.
  • Step 3 Line a baking tray with baking paper. Spray 1 pastry sheet with oil. Top with another pastry sheet and spray with oil. Repeat to form 3 layers. Cut pastry in half lengthways. Repeat with remaining pastry.
  • Step 4 Lightly spray top pastry sheet with oil. Divide lamb mixture into 8 portions. Spoon 1 portion onto the short end of 1 pastry strip. Fold pastry over to form a triangle. Continue to fold until filling is enclosed. Place on baking tray. Lightly spray tops with oil. Sprinkle with sesame seeds, if using. Repeat with remaining pastry, oil, lamb mixture and sesame seeds. Bake pastries for 15 to 20 minutes or until pastry is golden. Serve with salad.