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Delicious recipe
from the Steamboat Inn in Steamboat, Oregon...
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1
lb |
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ground lamb |
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1
large |
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egg |
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4
green |
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onions, minced |
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½
cup |
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minced parsley |
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1
large |
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clove of garlic, minced |
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1
tsp |
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ground cumin |
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½
tsp |
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freshly ground black pepper |
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salt
to taste |
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¼
cup |
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butter, divided |
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1
oz |
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pine
nuts |
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10
small |
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mushroom caps, quartered |
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1
large |
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carrot, cut in 1" julienne strips and
cooked until tender |
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10
oz |
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package frozen chopped spinach, thawed
and squeezed dry |
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2
oz |
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feta
cheese, crumbled |
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1/8
tsp |
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freshly grated nutmeg |
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salt
and freshly ground black pepper |
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2
large |
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egg
whites, lightly beaten |
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6
sheets |
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phyllo dough |
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¼
cup |
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melted butter |
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1 |
Combine
lamb, egg, green onion, parsley, garlic, cumin
pepper and salt. Divide and shape into three
3x4x½" thick patties. |
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2 |
Sauté in a
hot skillet just long enough to sear both sides.
Drain and reserve. Melt 1 T. butter in a skillet
and toast pine nuts lightly. Remove from pan and
set aside. |
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3 |
Melt
remaining 3 T. butter and sauté mushrooms. Add
pine nuts and remaining ingredients except
phyllo and ¼ cup melted butter. |
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4 |
Place one
sheet of phyllo dough on work surface. Brush
with melted butter and top with a second sheet. |
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5 |
Working
lengthwise with dough, place a lamb pattie ¼ of
the way down from the top edge, top with 1/3 of
the spinach mixture. Fold top edge of pastry
over filling; brush with butter. Fold sides
inward and roll up, brushing final fold with
butter. |
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6 |
Repeat with
remaining patties. Place on an ungreased baking
sheet, brushing tops with butter. Bake at 400
degrees F. for 20 minutes. Remove, cut
diagonally and serve. |
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Servings: 6 |
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