Spiced lamb filo parcel
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Spiced lamb filo parcel
Recipe by Anna Glover
This Middle Eastern-inspired spiced lamb parcel is a comforting weekend dish to feed all the family. Serve in wedges with a green salad or some roasted veg
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
680Kcal
Fat
46gr
Saturates
17gr
Carbs
24gr
Sugars
10gr
Fibre
4gr
Protein
40gr
Salt
1.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 500g pack 10% fat lamb mince
- 1 large red onion, grated
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp paprika
- 25g pine nuts
- 1 preserved lemon, finely chopped
- 2 tbsp rose harissa paste
- 30g butter, melted
- ½ x 220g pack (about 7 sheets) filo pastry
- 100g feta
For the tahini yogurt
- 100ml tahini
- 200ml natural yogurt
- a squeeze of lemon juice
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Fry the lamb mince in a nonstick frying pan, stirring frequently, until browned. You won’t need any oil as enough fat will be released from the mince.
- Stir in the red onion and garlic and fry for 5-10 minutes until the onions soften into the mince. Add the spices and pine nuts, cook for another 2 minutes, then stir in the chopped preserved lemon and rose harissa paste. Season with salt and pepper. Remove from the heat.
- Grease an 18cm diameter ovenproof dish or cake tin with melted butter, and put about 5 sheets of filo pastry into the dish, with lots of overhang in different directions.
- Crumble the feta into the lamb mince, mix well, then pile into the pastry. Add another two layers of pastry roughly onto the top of the parcel, then fold over the overhanging bottom layers scrunching over the top so you get lots of ripples. Brush with the remaining butter, and bake for 25-30 minutes until golden and crisp.
- Whisk the tahini and yogurt in a bowl. Add a squeeze of lemon and seasoning to taste. Slice the parcel into wedges and serve with a dollop of tahini yogurt and some roasted veg.
