Spiced Lamb Triangles

May/June 1993

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

Spiced Lamb Triangles

Makes: 24 appetizers

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Lamb Filling

  • 1/2 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
  • 3/4 teaspoon ground allspice
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons lemon juice
  • Salt & freshly ground pepper, to taste

Phyllo Pastry

  • 1 large egg white
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 8 sheets phyllo dough, (14x18 inches)
  • 1 teaspoon poppy or sesame seeds, or a combination (optional)


  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.

Tips & Notes

  • 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.


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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
1 hour or less
8 or more
Type of Dish
Main Ingredient
Middle Eastern
Preparation/ Technique
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
May/June 1993
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