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Mini Phyllo Gyro Poppers

Total Time: 1 HR 50 MIN Makes: 15 portions (3 pieces per portion)
Prep Time: 20 MIN Cook Time: 30 MIN

Courtesy of Eric D. Aber, Chef/Owner, Home Grown Café, Newark, DE

  • 8 ounces red onion, slivered
  • 8 ounces red wine vinegar
  • 22.5 ounces lamb, cooked, shredded
  • 2 ounces olive oil
  • 0.5 ounce salt
  • 0.25 ounce pepper
  • 4 ounces braising juices or stock
  • 3 packages (15 count, each) Athens® Phyllo Shells
  • 12 ounces tzatziki sauce


Carefully slice the onions as thinly as possible into 1-inch strips. Bring the red wine vinegar to a boil then add the slivered red onions. Let steep at room temperature for at least one hour, then refrigerate.

Crisp the lamb in a little oil, season with salt and pepper and deglaze with a few ounces of the reserved juices (not too much or it may wilt the shells). Fill each phyllo shell with a 1/2-ounce portion of lamb and top with 1/4-ounce tzatziki sauce and a pickled onion sliver.

  • Garnish with a small fresh mint leaf. The key here is really getting a nice bit of caramelization on the shredded lamb during the reheating process.
  • The reserved liquids could also be reduced and thickened with butter before adding to the shredded lamb.