Description
Wonderfully seasoned lamb, creamy feta and roasted red peppers popped in crispy phyllo shell for the perfect holiday appetizer.
Ingredients
2 packages (15 count, each) Athens® Phyllo Shells
5 ounces feta cheese, crumbled
3 tablespoons whole-fat Greek yogurt
1 small clove garlic, minced
1 1/4 teaspoons honey
2 tablespoons olive oil, divided
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
1/4 cup onion, diced
1 pound lamb, ground
1/4 cup roasted red peppers, small diced
mint or parsley, finely chopped (for garnish)
Directions
Preheat oven to 350F. Place phyllo shells on a baking sheet and bake 3-5 minutes.
Using a blender or food processor, blend together feta, yogurt, garlic, honey and one tablespoon of olive oil just until smooth. Place in a bowl or pastry bag and refrigerate.
In a small bowl, combine cumin, paprika, oregano, salt, garlic powder, cinnamon and black pepper, set aside. Add remaining olive oil to a medium sauté pan. Add onions and sauté 5 minutes or until onions are translucent. Add lamb and spices to the pan and cook over medium high heat stirring frequently 8-10 minutes or until lamb is cooked through.
Pipe or spoon approximately 1 teaspoon of whipped feta into each phyllo shell, followed by 1 1/2 tablespoons lamb. Top with a few red pepper pieces, sprinkle with mint or parsley and serve.
Nutrition
Serving size: 1 shell (27g), Amount per serving: Calories 70, Total Fat –5g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 15 mg, Sodium – 70mg, Dietary Fiber – 0g, Total carbohydrate – 3g Sugars – 0g, Protein – 4g, Vitamin D 0%, Calcium 2%, Iron 0%, Potassium 0%
Tips
Tip:
Not a fan of lamb? This recipe works well with ground chicken or ground beef as well.
