Lamb Phyllo Pockets
Ingredients
- 1 tablespoon olive oil ⓘ
- 1/2 cup onion, diced small ⓘ
- 1 clove garlic, minced ⓘ
- 1 pound ground lamb or beef ⓘ
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste ⓘ
- 1/4 teaspoon black pepper or to taste ⓘ
- 1/2 cup blood orange juice ⓘ
- 1/2 cup blood orange segments, chopped ⓘ
- 2 tablespoons fresh mint, minced ⓘ
- 1 1/2 cups crumbled feta cheese ⓘ
- 1 box frozen phyllo dough sheets ⓘ
- 2 tablespoons butter, melted ⓘ
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook about 2 minutes.
- Add the lamb and cook until done. If the meat is fatty, drain the fat off.
- Add the oregano, salt, pepper and orange juice. Simmer about 5 minutes or until the juice is reduced, almost gone. Set aside.
- Once the meat mixture is cooled slightly, add the orange segments, fresh mint and crumbled feta.
- Lightly butter a cookie sheet. Spread out one sheet of phyllo dough and brush it with butter. Spread out a second sheet of phyllo dough and brush it with butter too. Cut the sheet in half lenghwise.
- Put a heaping tablespoon of the meat mixture on one corner on the end of the phyllo strip. Fold like a flag and when you get to the end, brush it with butter to make it stick.
- Repeat the process with the remaining filling and phyllo sheets.
- Bake at 350 degrees for 10-15 minutes or until golden brown. Serve hot.
- I haven't tried rolling them and freezing them yet, but I bet it would work too.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).