Food & Drink: Lamb (part 3) - Mediterranean Lamb & Feta Filo Spirals скачать в хорошем качестве

Food & Drink: Lamb (part 3) - Mediterranean Lamb & Feta Filo Spirals

Sheila Gilbey, of The Abbots House in Charmouth, shows us a great recipe to use up any leftover lamb from your roast dinner. These Mediterranean lamb and feta filo spirals are simple to prepare, and filo pastry offers a healthier alternative to shortcrust pastry. Read the recipe and method below... Ingredients: 250g coarsely chopped cooked lamb 4 large sheets of filo pastry Pinch ground cinnamon 1 tsp paprika 5 spring onions, chopped 75g sultanas 100g feta cheese 1 tbsp freshly chopped parsley Ground black pepper 25g butter, melted 2 tbsp olive oil 1tbsp redcurrant jelly 2 tbsp natural yoghurt mixed with some chopped mint and parley to serve Method: 1.Preheat oven to gas mark 4 / 180°C 2. Mix together the chopped lamb, spring onions, sultanas and spring onions. Stir in the cinnamon and paprika. Season with black pepper. (No need to add salt as the feta is quite salty). 3. Crumble in the feta cheese and gently fold in with the chopped herbs. 4. Mix the butter and olive oil in a small dish. Take 1 sheet of filo and brush lightly with melted butter and olive oil. Place a 1cm-wide strip of lamb mixture along 1 long side of the pastry. Roll pastry to enclose filling, then, working quickly, coil the length of filo into a snail shape. 5. Place on 1 large paper-lined oven tray, then brush with butter and olive oil mix. Repeat with remaining pastry, butter and filling. 5. Sprinkle spirals with paprika, then bake for 30 minutes or until crisp and golden. 6. Serve with herbed yoghurt and a green salad.