adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and fetta filo roll
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savory lamb and zucchini filling wrapped in crispy filo pastry for a delicious weeknight meal.
Ingredients:
  • 9.20 gm olive oil
  • 300g lamb mince
  • 2 garlic cloves, finely chopped
  • 1 1/2 tsp ground allspice
  • 1 large zucchini, trimmed, grated
  • 40.00 ml chopped fresh dill
  • 6 filo pastry sheets
  • 50g butter, melted
  • 180g fetta, crumbled
  • 100.00 gm cold cooked white rice
  • 165.00 ml Greek Style Yoghurt
Instructions:
  • In a large non-stick frying pan over high heat, heat oil. Add mince and cook for 5 minutes until browned, stirring to break up lumps. Stir in garlic and cook for 1 minute. Add allspice and zucchini, cook for 3 minutes until zucchini softens. Finish by stirring in 1 tablespoon of dill and season with salt and pepper. Transfer to a heatproof bowl and let cool for 15 minutes before serving.
  • Preheat your oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Layer 1 filo sheet on a flat surface and brush with butter. Continue stacking remaining filo sheets, alternating with butter between each layer.
  • Crumble feta into the cooled lamb mixture. Spread a 6cm x 26cm-long strip of rice along one long side of the filo stack. Add the lamb mixture on top. Fold in the ends and roll up to seal the filling. Place on the tray seam-side down. Brush with the remaining butter. Bake until golden, about 35 minutes. Let it cool for 5 minutes before serving.
  • In a bowl, mix together the remaining dill, yoghurt, salt, and pepper. Serve the sliced filo roll with the seasoned yoghurt mixture.

Similar Recipes