Middle Eastern Lamb & Pine Nut Filo Rolls

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16 Ingredients

1/2 cup mint leaves, finely chopped
1 small brown onion, finely chopped
1 pinch salt (for seasoning)
5milliliter virgin olive oil spray
1/2teaspoons allspice
1/4teaspoons ground cinnamon
1teaspoons ground coriander
2teaspoons ground cumin
1 large lemon, rind finely grated
1 lemon, juiced
200grams Greek style yoghurt
1 pinch pepper (for seasoning)
10 sheet sheets filo pastry
300grams lamb mince
1tablespoons olive oil
1tablespoons pine nuts, toasted

Method

Step 1 of 6

Heat oil in a large frying pan over medium heat.

Step 2 of 6

Add onion and cook for 3 minutes or until soft. Add cumin, coriander, allspice and cinnamon. Cook for 1 minute or until aromatic. Add mince and cook, stirring with a wooden spoon until brown. Stir in lemon rind and juice. Simmer for 2 minutes. Cool. Stir in pine nuts and half the mint.

Step 3 of 6

Preheat oven to 200°C. Line 2 baking trays with baking paper.

Step 4 of 6

Put a sheet of filo onto a flat surface. Spray with oil and fold in half with short edges together. Cut in half. Spoon 1 tbs mince mixture onto each piece of filo, leaving a 2cm border on each side. Fold in sides and roll up to enclose filling. Put onto prepared tray. Repeat with remaining filo and filling.

Step 5 of 6

Spray and bake for 15 minutes or until golden and crisp. Combine remaining mint and yoghurt in a bowl. Season with salt and white pepper.

Step 6 of 6

Serve filo rolls with mint yoghurt.