I'm a big fan of "do ahead" so that I can enjoy my own party. With this recipe, you can make the filling ahead of time and roll them up and toss them in the oven at the last minute for a hot appetizer. —nannydeb
onion, diced small
clove garlic, minced
ground lamb or beef
salt or to taste
black pepper or to taste
blood orange juice
blood orange segments, chopped
fresh mint, minced
1 1/2 cups
crumbled feta cheese
box frozen phyllo dough sheets
In This Recipe
In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook about 2 minutes.
Add the lamb and cook until done. If the meat is fatty, drain the fat off.
Add the oregano, salt, pepper and orange juice. Simmer about 5 minutes or until the juice is reduced, almost gone. Set aside.
Once the meat mixture is cooled slightly, add the orange segments, fresh mint and crumbled feta.
Lightly butter a cookie sheet. Spread out one sheet of phyllo dough and brush it with butter. Spread out a second sheet of phyllo dough and brush it with butter too. Cut the sheet in half lenghwise.
Put a heaping tablespoon of the meat mixture on one corner on the end of the phyllo strip. Fold like a flag and when you get to the end, brush it with butter to make it stick.
Repeat the process with the remaining filling and phyllo sheets.
Bake at 350 degrees for 10-15 minutes or until golden brown. Serve hot.
I haven't tried rolling them and freezing them yet, but I bet it would work too.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!