Page title and description

Turkish lamb and spinach rolls
Turkish lamb and spinach rolls
Ingredients
- 225g young spinach leaf
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 500g minced lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch cayenne pepper
- 16 sheets filo pastry
- melted butter, to brush the pastry
- 50g toasted pine kernels
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
40 min
PT40M
-
Step 1
Preheat oven to 200°C/Gas Mark 6. Blanch the spinach in salted boiling water for a couple of minutes, drain and squeeze out as much water as you can. Chop and set aside. -
Step 2
Heat the oil and sweat the onion and garlic for 5 minutes, raise the heat and add the minced lamb, ground cumin, coriander and cayenne and brown all over. Drain away excess fat - the mixture should be quite dry. Remove from the heat and stir in the toasted pine kernels and chopped spinach. Season to taste. -
Step 3
Now take a sheet of filo, brush with melted butter, lay a further sheet over the first and brush also. Spread an eighth of the mixture across half of the sheet, allowing a wide border so that the sheet can be folded in on both of the long sides and rolled into a spring roll shape. Do the same with the rest of the mixture. Sit on a baking tray and brush again with melted butter. Bake for 30-35 minutes until golden and crisp.