Lamb, spinach and fetta cigars
Pass around these crisp and flavoursome lamb, spinach and fetta pastry cigars. Served with tzatziki dip, they’re a winner.
Note: + 30 mins cooling time
- 2 tsp olive oil
- 1 red onion, finely chopped
- 500g Coles Australian Lamb Mince
- 1 tbs Moroccan seasoning
- 60g pkt Coles Australian Baby Spinach
- 2 spring onions, thinly sliced
- 150g fetta, crumbled
- 2 tbs finely chopped mint
- 1 tbs chopped dill
- 10 sheets filo pastry
- 50g butter, melted
- Black sesame seeds, to sprinkle
- Cumin seeds, to sprinkle
Preheat oven to 180°C. Line a large baking tray with baking paper. Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the Moroccan seasoning and cook, stirring, for 1 min or until aromatic. Add the spinach and spring onion and cook for 1 min or until the spinach wilts. Set aside for 30 mins to cool.
Add the fetta, mint and dill to the lamb mixture. Season. Toss to combine.
Cut pastry sheets in half lengthways. Place 1 sheet on a clean work surface. Brush with a little butter. Spoon 1 tbs of the lamb mixture along 1 short end of the pastry, leaving a 1cm border at each side. Roll up pastry to enclose the filling, leaving sides open. Place on the lined tray. Repeat with the remaining filo and lamb mixture. Brush the rolls with the remaining butter and sprinkle with sesame seeds and cumin seeds.
Bake for 20-25 mins or until golden brown and heated through.
Serve with tzatziki dip, lemon wedges and dill sprigs