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Greek cuisine
Ingredients:
- 2 tbsp olive oil.
- 1 onion finely
chopped.
- 1 lb (500 grams)
ground lamb.
- ½ tsp sea salt.
- ¼ tsp fresh ground
black pepper.
- 1 cup (250mL) mint and
pistachio pesto.
- 10 sheets phyllo
pastry.
- 2 tbsp of olive oil to
brush the phyllo with.
Directions:
- Add the oil and onions
to a pan and sauté for about 5 minutes until soft, allow to cool.
- In a large bowl,
combine the cooled onions, lamb, salt, pepper and pesto.
- Lay out a sheet of
phyllo, brush it with a thin layer of olive oil.
- Cover remaining phyllo
with plastic wrap then a damp towel to prevent drying out.
- Using a sharp knife,
cut phyllo into 2 ½ (6cm) inch wide strips.
- Put a scant 1 tbsp of
the lamb mixture about ½ inch from the end of each strip.
- Fold one corner of the
phyllo over the filling to create a triangle.
- Fold up triangle ,
continue folding triangle sideways and upward until the end of the phyllo strip.
- Brush the outside with
a little more olive oil and place triangles on a baking sheet lined with
parchment paper.
- Bake at 375°F (190°C)
for 15 minutes until golden brown.
- Drizzle a little
truffle olive oil on top, garnish with fresh mint leaves and serve hot.