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.
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.
Mix together the cheese, spinach, spring onions and lamb mixture and season to taste.
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.
Serve the parcels with the yoghurt, lemon and salad leaves.
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