Mini Lamb Pinwheels

Directions

1. Place your ground lamb or beef in a large mixing bowl and set aside.
2. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the onions and garlic. Add a generous pinch of salt and cook 5 to 7 minutes, until onions are translucent and beginning to take color around the edges. Add the red pepper flakes, coriander, paprika, and cumin and stir to combine (adding a tablespoon more olive oil if the pan seems dry). Once you begin to smell the spices toasting, about 1 to 2 minutes, turn off the heat and set the mixture aside to cool slightly.
3. Once slightly cool, transfer the onion, garlic and spice mixture into the bowl with the ground lamb. Add the chopped parsley, mint, and cilantro. Add 1 teaspoon kosher salt and black pepper; mix to combine.
4. Heat your oven to 425°F.
5. Gently lay the sheet of filo on a clean work surface oriented horizontally with the long edge closest to you. Keep remaining sheets covered with a damp kitchen towel to help them from drying out.
6. Brush the entire surface with about 1 tablespoon of olive oil (or until surface is saturated) and top with a second layer of filo, brushing the top layer with an additional 1 tablespoon of olive oil as well.
7. Scoop ¼ cup of the lamb mixture onto the bottom half of the filo closest to you, forming a log or snake shape and line it up with the longest side of the dough leaving about a 1-inch border from the bottom and sides.
8. Lift the bottom part of the dough up over the filling and create a tight log, rolling and brushing the log with olive oil as you go. When the burek looks like a long rope, loosely twist into a spiral. (I found the tighter I twisted and the neater I tried to be, the more my fillo tore.) Tuck any remaining dough under the spiral. Brush the pinwheel once more with olive oil and set aside on a parchment-lined sheet tray, or divided between two well-seasoned skillets. Sprinkle with sesame seeds, if desired.
9. Place about 6 pinwheels per tray or skillet and bake 15 minutes, or until lightly browned. Lower the heat to 375°F and bake 20 to 25 more minutes.
10. Let cool slightly before serving directly out of the warm skillet, if desired.