Lamb and spinach filling
2 table spoons olive oil
1 onion finely chopped
4 cloves garlic, finely chopped
½ tbls ground cumin lightly toasted
½ tbls ground coriander, lightly toasted
1 tspn ginger
500g lamb minced
salt & pepper
200g spinach leaves
150g Danish feta
¼ cup currants
¼ cup pine nuts
¼ cup chopped coriander leaves
1 tsp chopped mint leaves
1 pkt fillo pastry
150g melted butter
1 tblsp icing sugar
1 tpn ground cinnamon
Heat the oil in a large heavy based frying pan. Add the onion, garlic & spices & sweat gently for 5 mins, until soft & translucent, Add the minced lamb & season with salt & pepper. Saute for 3 mins, stirring well so the flavours mingle. Remove from the heat, tip into a large mixing bowl & leave to cool.
Bring a large pan of salted water to the boil. Add the spinach & blanch for 1 min before tipping into a colander & drain. When the spinach is cool enough to handle, use your hands to squeeze out as much liquid as you can, then chop it finely.
Add the spinach to the lamb mixture, together with the remaining ingredients & use your hands to mix everything together well. Divide the mixture into 10 even portions.
When ready to cook the pies, preheat the oven to 220°C.
Make the pies one at a time, keeping the rest of the fillo sheets covered with a damp tea towel until you need them. Brush sheet of fillo with melted butter& fold in half. Butter it again, and fold in half again. Arrange a portion of filling in the centre of the pastry, then wrap the sides up & over the top, brushing with melted butter to help seal the pastry over the filing. Invert the pie so the wrapped side is underneath. Cover with a tea towel while you make the remaining pies in the same way.
Brush the tops of all the pies with melted butter & bake in the oven for 6 – 8 mins, or until the pastry is crisp & golden brown.
Mix the icing sugar & cinnamon together & sift over the pies to serve