Lamb Stuffed Phyllo
with Spring Mix Salad
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Lamb
170 g
Phyllo Pastry
(Contains Gluten)
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Greek Seasoning
(Contains Sulphites)
227 g
Cherry Tomatoes
113 g
Onion, chopped
113 g
Spring Mix
200 g
Greek Yogurt
(Contains Milk)
264 g
Mini Cucumber
Not included in your delivery
¼ cup
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
5 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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!)
