Ground Lamb Recipes Easy with Phyllo Pastry

Ground Lamb Recipes Easy

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Hey KitchenFact Lover. My Today’s issue is ground lamb recipes easy with Phyllo Pastry. This is so good!  You can make individual pastry triangles or a pie.  Individual pastries require less baking time – probably only about 20 minutes.  Serve with the Couscous Salad for a complete and delicious meal.

Ingredients: Ground Lamb Recipes Easy

  • 1 lb ground lamb
  • 1 medium onion, finely chopped
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red curry powder
  • ¼ cup white wine
  • ½ cup chicken stock (more if needed)
  • 1 tbsp tomato paste
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • 1 tsp cumin
  • 1 cup cooked spinach, chopped
  • ½ cup feta cheese, crumbled
  • 10 sheets (about ½ pkg) phyllo pastry, thawed
  • ½ cup melted butter


  • Brown the lamb over medium heat in a large skillet.
  • Drain any fat and remove the lamb to bowl.
  • Melt the butter and olive oil over medium low heat and sauté the onion until soft.
  • Add the garlic and cook for 1 minute.
  • Stir in the curry powder, salt and pepper, cumin and red pepper flakes.
  • Return the lamb to the skillet and add the tomato paste, wine and chicken broth.
  • Simmer until the liquid is mostly absorbed, about 10 minutes.  You want the lamb to be very moist but not wet.
  • Remove from the heat and allow to cool.
  • Add the spinach and feta cheese.
  • Place 1 sheet of phyllo in the bottom of a deep dish 9” pie plate (ceramic or glass is best).
  • Brush with melted butter and repeat for 4 more phyllo sheets, brushing each one with butter.
  • Spoon the lamb filling into the pie plate and cover with the remaining 5 sheets, brushing each one with butter as before.
  • Trim the excess pastry from the sides and fold to make an even edge.
  • Brush the top with butter and bake in a 350F oven for about 40 minutes until the pastry is brown.
  • Serve hot with tzatziki (cucumber yogurt dip) or sour cream and lemon wedges.

Hint:  Keep the phyllo covered with a damp towel while making the dish to keep it from drying out.

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