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How to make Lamb and fetta filo roll

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 2 teaspoons olive oil
  • 300g lamb mince
  • 2 garlic cloves, finely chopped
  • 1 1/2 teaspoons ground allspice
  • 1 large zucchini, trimmed, grated
  • 2 tablespoons chopped fresh dill
  • 6 filo pastry sheets
  • 50g butter, melted
  • 180g fetta, crumbled
  • 1/2 cup cold cooked white rice
  • 2/3 cup Tamar Valley Greek Style Yoghurt

Method

  • Step 1 Heat oil in a large non-stick frying pan over high heat. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add garlic. Cook, stirring, for 1 minute. Add allspice and zucchini. Cook, stirring, for 3 minutes or until zucchini softens. Stir in 1 tablespoon dill. Season with salt and pepper. Transfer to a heatproof bowl. Set aside for 15 minutes to cool.
  • Step 2 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place 1 filo sheet on a flat surface. Brush with butter. Top with 1 filo sheet. Repeat with butter and remaining filo sheets to form a stack.
  • Step 3 Add fetta to cooled lamb mixture. Spoon a 6cm x 26cm-long strip of rice along 1 long side of the filo stack. Top with lamb mixture. Fold in ends and roll up to enclose filling. Place, seam-side down, on prepared tray. Brush with remaining butter. Bake for 35 minutes or until golden. Set aside for 5 minutes to cool slightly.
  • Step 4 Meanwhile, combine yoghurt and remaining dill together in a bowl. Season with salt and pepper. Slice filo roll and serve with yoghurt mixture.