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Lamb Stuffed Phyllo

Lamb Stuffed Phyllo

with Spring Mix Salad

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A tasty lamb Greek meal is on the menu tonight! Delicious, classic flavours are wrapped in tasty flaky pastry, served with tzatziki and a fresh tomato salad.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Lamb

170 g

Phyllo Pastry

(ContainsWheat/Blé)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

227 g

Cherry Tomatoes

113 g

Onion, chopped

113 g

Spring Mix

200 g

Greek Yogurt

(ContainsMilk/Lait)

264 g

Mini Cucumber

Not included in your delivery

¼ cup

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

5 tbsp

Oil*

½ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate37 g
Sugar7 g
Dietary Fiber3 g
Protein35 g
Cholesterol125 mg
Sodium660 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Using a box grater, coarsely grate half the cucumbers directly into a small bowl. Sprinkle over 1/2 tsp salt and set aside. Thinly slice remaining cucumber. Halve tomatoes. Whisk together vinegar, 2 tbsp oil and 1 tsp sugar in a large bowl. Set aside.

2

Heat a large non-stick pan over medium-high heat. When hot, add 2 tsp oil, then lamb, onion and Lemon-Pepper Greek Seasoning. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Add feta. Stir to combine.

3

Heat a small pot over medium heat. Add 1/4 cup butter and swirl the pot until melted, 1-2 min. Remove the pot from heat. Arrange one sheet of phyllo on a work surface and brush with some melted butter. Place another sheet over top and repeat with remaining butter and remaining sheets to create two equal-sized phyllo stacks.

4

Add lamb filling over phyllo stacks in an even layer, leaving a 1-inch border on the side furthest from you. Starting with the side closest to you, roll tightly over filling to form a log shape. Brush any remaining butter over top, then cut each roll into 8 pieces. (NOTE: You will have 16 pieces in total). Transfer lamb phyllo pieces to a parchment-lined baking sheet. Bake in middle of oven, turning halfway through cooking, until golden-brown, 12-14 min.

5

While lamb bakes, transfer grated cucumber to a strainer and firmly press to drain out all the liquid. Return grated cucumber to the same bowl, then stir in the yogurt and season with pepper.

6

Add spring mix, sliced cucumbers and tomatoes to the dressing. Toss together. Divide phyllo pieces and salad between plates. Serve tzatziki on the side, for dipping. (NOTE: Wait 5 min after plating before biting into the phyllo pieces, they will be very hot!)