Middle Eastern Lamb Pies with Feta and Spinach

• 1 tablespoon olive oil
• 1 large onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 500g lamb mince
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 2 tablespoons tomato paste
• 1 cup beef stock Safeway 1 lb For $5.99 thru 02/09
• 1 tablespoon flour
• Garlic olive oil spray
• 10 sheets phyllo pastry
• 1 x 150g Captain's Table Greek Feta and Spinach Dip
• 1/3 cup toasted pine nuts, chopped

1. Heat the oil in a frypan over medium heat, fry the onion for 1-2 minutes until just softened.
2. Add garlic and lamb and cook for 5 minutes until lamb has browned.
3. Add spices and tomato paste cook for 1 minute.
4. Blend the flour with the stock, then add to the lamb mixture, simmer 5-6 minutes until thickened.
5. Spray a sheet of phyllo with oil, top with another sheet and spray with oil.
6. Fold sheets in half and slice into 4 square pieces.
7. Continue with remaining filo.
8. Push pieces into 20 x 1/2 cup capacity greased muffin tins, folding edges in.
9. Bake in a hot oven 200C for 8-10 minutes until golden.
10. Spoon a little of the hot lamb filling evenly between the phyllo cases, dollop with Greek Feta and Spinach Dip then sprinkle with pinenuts.
11. Serve immediately.

olive oil, onion, garlic, ground cumin, cinnamon, tomato paste, beef stock, flour, garlic, pastry, nuts

Taken from www.kraftrecipes.com/recipes/middle-eastern-lamb-pies-feta-spinach-111493.aspx (may not work)