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