May. 10, 2020

Lamb filled phyllo triangles


1 Lb ground lamb

2 cups chopped fresh vegetables

1 cup frozen peas

2 sprigs rosemary 

1 sprig mint

3 garlic cloves

1 small onion chopped 

1 cup crushed tomatoes 

16 sheets phyllo thawed 


Brown lamb in a hot skillet. Drain fat. Add onion and crushed garlic. After a couple of minutes add vegetables and herbs. Add 1 cup crushed tomatoes. 1/2 cup water. Salt and freshly ground pepper. Cook covered for 5 minutes until the vegetables are tender. Take out 16 sheets of phyllo.  Use one sheet per triangle.  Brush phyllo with olive oil. Fold in two lengthwise and brush with oil and fold in two again. Add 2 Tbsp of lamb filling on one corner of the phyllo strip and fold in triangles. Keep folding till the strip is completely folded over. Place on lined baking sheet. Repeat the steps with the remaining 15 sheets of phyllo one at a time. Bake at 425 for 20 minutes.  Flip it over after 10 minutes.