Rosemary Lamb in Filo Pastry
Lovely to serve as a meal, or cut into slices for an appetizer
4 tbsp oil
2 shallots, peeled and finely chopped
5.3 oz fresh spinach, stalks removed
Pinch of freshly grated nutmeg
2 tbsp FAGE Total Yogurt
4 lamb fillets, approx. 150g each
3 or 4 sprigs fresh rosemary
Salt and freshly ground pepper
8 sheets filo pastry
- Preheat oven to 375ºF.
- Cook shallots in oil until translucent, add spinach and nutmeg and cook for 2 – 3 minutes until spinach wilts.
- Remove from the heat and add FAGE Total Yogurt.
- Puree in a blender, or chop finely, and leave to cool.
- Heat 1 tbsp oil in a frying pan, add lamb, rosemary and seasoning, and cook for 2 – 3 minutes on each side until browned.
- Drain on kitchen paper and leave to cool.
- Use two sheets of filo pastry for each lamb fillet.
- Lay the first sheet out flat on a baking sheet and brush with a little oil, place second sheet on top and brush with oil.
- Spoon the spinach mixture into each slash and spread along the whole of the meat.
- Wrap the filo round the lamb and fold under the edges to make a parcel.
- Repeat for each remaining piece of meat.
- Bake for 15 minutes, garnish with rosemary and serve.
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