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Lamb Eggplant & Feta Filo Spirals

Lamb Eggplant & Feta Filo Spirals

These feta filo spirals are the perfect lunchbox snack.

Lamb Eggplant & Feta Filo Spirals

Serves 6

2 tbsp olive oil

1 onion, diced

3 garlic cloves, chopped

½ small eggplant, diced

1 small red capsicum, diced

1 tsp ground allspice

2 tsp ground coriander

3 tsp ground cumin

500g lamb mince

¼ cup currants

100g feta, crumbled

375g filo pastry

100g butter, melted

1 tsp cumin seeds

Mint & Coriander Sauce

1 cup Greek yoghurt

2 tbsp chopped mint

2 tbsp chopped coriander

1 tbsp lemon juice

Preheat oven to 220°C. Grease and line a large baking tray.

Heat a frying pan over medium heat and add oil. Cook onion, garlic, eggplant and capsicum for 5 minutes or until softened. Add spices. Cook for a further minute or until fragrant.

Add mince, breaking up clumps with a wooden spoon. Cook for 4 to 5 minutes or until browned. Stir through currants. Cool before stirring through feta.

To make scrolls, brush 3 sheets of filo pastry with butter and stack. Cover remaining sheets with plastic wrap or a damp tea towel, working quickly to prevent filo drying out. Place 1⁄6 of the filling along 1 long edge, roll up edge to enclose filling and form a long sausage shape. Roll into a coil. Place spiral onto tray. Repeat with remaining sheets and mince to make 6 scrolls. Brush tops with butter and sprinkle with cumin seeds. Bake for 25 to 30 minutes or until golden brown and crisp.

Meanwhile, to make mint and coriander sauce, combine all ingredients in a bowl. Serve scrolls hot with sauce.

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