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20 minute dinner recipes

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Spiced Lamb Triangles


From EatingWell:  May/June 1993

Savory lamb and sweet golden raisins fill these delicious phyllo triangles.

24 appetizers | Active Time: 30 minutes | Total Time: 50 minutes


Lamb Filling

Phyllo Pastry


  1. To make lamb filling: Cover raisins with boiling water in a small bowl and let steep for 5 minutes; drain and set aside.
  2. Heat oil in a large nonstick pan over medium heat. Add onions and garlic; sauté until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the pan and add broth, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with salt and pepper. Let cool.
  3. To form phyllo triangles: Set oven rack on the upper level; preheat to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
  4. Whisk together egg white, oil and salt in a small bowl.
  5. Lay a sheet of phyllo on the work surface with a short side toward you. Cut lengthwise into thirds. Brush the lengthwise half of each strip lightly with the egg-white mixture and fold in half. Brush the top of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired.
  6. Bake until dark golden, 20 to 25 minutes. Let cool for 5 minutes before serving hot.


Per piece : 77 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 6 mg Cholesterol; 8 g Carbohydrates; 3 g Protein; 1 g Fiber; 88 mg Sodium; 68 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Tips & Notes