Spiced Lamb Triangles

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.