Spiced Lamb Triangles

Spiced Lamb Triangles

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From: EatingWell Magazine, May/June 1993

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

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Lamb Filling
  • ½ cup golden raisins, chopped
  • 2 tablespoons pine nuts, toasted and chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces lean ground lamb
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup chopped fresh parsley
  • 1½ tablespoons lemon juice
  • Salt & freshly ground pepper, to taste
  • Phyllo Pastry
  • 1 large egg white
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • 8 sheets phyllo dough, (14x18 inches)
  • 1 teaspoon poppy or sesame seeds, or a combination (optional)


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  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; saute 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.
  • Make Ahead Tip: Cover and refrigerate the lamb filling (Steps 1-2) for up to 2 days. The triangles may be baked up to 2 days in advance, then reheated in a 350°F oven until heated through, 10 to 12 minutes.

Nutrition information

  • Per serving: 75 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 3 g protein; 4 mcg folate; 6 mg cholesterol; 2 g sugars; 54 IU vitamin A; 2 mg vitamin C; 8 mg calcium; 0 mg iron; 92 mg sodium; 66 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 fat

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