Lamb And Feta Cigars

• 1 package wonton wrappers
• 1lb ground lamb
• 1 small onion, chopped
• 3 tbsp tomato paste
• 1 1/4 tsp cinnamon
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• Pinch dried mint leaves
• 1/3 cup pine nuts
• 1/2 cup crumbled feta
• Salt and pepper, to taste
• Olive oil, for brushing
• Optional: yogurt, coriander, salt and cumin dipping sauce; tahini and lemon juice dipping sauce.

1. In a large frying pan, saute the onion in 1 tbsp olive oil for 4-5 minutes, until soft. Add the lamb, using a spatula to break it up into smaller pieces. Stir in the tomato paste, followed by the spices, salt and pepper to taste, and continue cooking until the meat is browned and cooked through. Drain any excess fat and cool.
2. Toss in the pine nuts and feta, and set aside.
3. Preheat oven to 400.
4. Brush the wonton wrapper with olive oil, and place a rounded teaspoon of the lamb mixture. Roll into cigar shape and put on sheet pan, seam-side down.
5. Repeat until all the lamb filling is used, then brush the tops lightly with olive oil. Bake 15-20 minutes until golden brown and crisp.
6. Can be storer in an airtight container in the fridge for 3 days, or frozen. Bake again at 400 to re-crisp.

wonton wrappers, ground lamb, onion, tomato, cinnamon, garlic, nutmeg, mint, pine nuts, feta, salt, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/lamb-and-feta-cigars-52663101 (may not work)