Spice mixture: ½ tbsp (7.5 ml) coriander, ¼ tbsp (2.5 ml) each of cinnamon, cumin, and nutmeg
1 tbsp (15 ml) dried parsley or a few leaves of fresh parsley, finely chopped
3 ½ oz (100 g) sheep's feta, crumbled
8 sheets of phyllo dough
3 ½ oz (100 g) unsalted melted butter
1 beaten egg
Salt and pepper, to taste
Preparation
Sauté the onion in olive oil over medium heat for 5 minutes.
Add the lamb, spice mixture, salt, and pepper, and cook until done.
Remove from heat, let cool, and stir in the parsley and feta.
Preheat the oven to 350°F (180°C).
Layer 2 sheets of phyllo dough and cut them into 3 equal strips, then brush each with melted butter. Place 2 tbsp of the filling at one end of each strip. Fold over several times to form a triangle.
Place the triangles on a baking sheet lined with parchment paper.
Repeat with the remaining phyllo sheets to make 12.
Brush the triangles with melted butter.
Bake in the oven for 30 minutes or until golden brown.
