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Ingredients:
1/2 package of filo dough sheets
1/3 cup melted butter
1 lb ground lamb
Pepper and salt to taste
2 tablespoons olive oil for frying
1 large white onion
2 green onions
1 large garlic clove, crushed (or 2 teaspoons powder garlic)
1/3 cup peas (fresh or frozen and thawed)
1/4 pound or 1/2 cup cubed cheddar or havarti cheese.
1/4 cup Parmesan
1 medium tomato (vine is best)
Oregano to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Lamb filling
Sprinkle salt and pepper on lamb. Chop up white and trim green onions. Brown meat in a heavy skillet on high heat using 1 tablespoon olive oil. (If you're using powder garlic, add it while browning the lamb.) Add white onions, green onions, crushed garlic and the other tablespoon of olive oil. Fry until onions are soft and limp but just before they turn brown. Add peas and cook for five minutes. Preheat oven to 350.
Filo dough
Gently (two hands are better for this) lift one sheet of filo onto a board. With a pastry brush, paint the edges and corners of the sheet. Place a second filo sheet on top of the first. Take 1/3 cup of the lamb mixture and place it in the middle of the filo sheets. Place two slices of tomatoes, 2 cubes of cheddar or havarti cheese on top. Sprinkle tomatoes with parmesan cheese and oregano. Gently fold up the filo to cover and enclose the lamb mixture.
Paint more butter on the edges and brush the top with butter. Spray a pan and place the filo packets on top. Bake until filo is golden brown, around 20 to 30 minutes. Serve hot with rice or cous cous.
One person can make the ground lamb mixture while the other prepares the filo or you can coordinate your efforts together. Always thaw out filo dough a few hours before, don't defrost in microwave. It's wonderful for an intimate dinner for two or a special occasion treat for the whole family.
Recipe submitted by: Devorah Stone
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