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

Source: EatingWell Magazine, May/June 1993


Recipe Summary test

50 mins


Lamb Filling
Phyllo Pastry


Instructions Checklist
  • To make lamb filling: Cover raisins with boiling water in a small bowl and let steep for 5 minutes; drain and set aside.

  • 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.

  • To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with cooking spray or line with parchment paper.

  • Whisk together egg white, oil and salt in a small bowl.

  • 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.

  • 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 Facts

75 calories; protein 2.8g; carbohydrates 8.1g; dietary fiber 0.5g; sugars 2.2g; fat 3.5g; saturated fat 0.8g; cholesterol 6.2mg; vitamin a iu 54.1IU; vitamin c 1.7mg; folate 3.7mcg; calcium 8.3mg; iron 0.3mg; magnesium 5.5mg; potassium 65.7mg; sodium 92.1mg.

1/2 starch, 1 fat