Lamb, feta and spinach is such a great combination, especially when served in flaky filo pastry. Dip in yoghurt for a real taste of the Middle East.


  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 1 clove garlic, finely chopped

  • 200g minced lamb

  • 2 teaspoon cumin

  • 1 teaspoon ground coriander

  • 100g feta cheese, diced

  • 50g fresh spinach leaves, shredded

  • 2 spring onions, chopped

  • Few sheets filo pastry

  • To serve

  • 2 tablespoons olive oil

  • Few mixed salad leaves

  • 100ml yoghurt

  • Squeeze fresh lemon


  • 1.

    Heat the olive oil and fry the onion and garlic for 2-3 minutes until softened. Add the lamb, cumin and coriander and sauté for 5 minutes – leave to cool.

  • 2.

    Mix together the cheese, spinach, spring onions and lamb mixture and season to taste.

  • 3.

    Lay out the filo pastry in two layers, place spoonfuls of the mixture at one end of the pastry – roll to form a triangle – brush with water to stick. Place on a baking sheet – brush with olive oil and bake in a hot oven 180°c until crisp and golden.

  • 4.

    Serve the parcels with the yoghurt, lemon and salad leaves.

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