Rosemary Lamb in Filo Pastry

March 2, 2011

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Prep Time	Cook Time	Total Time
10 min	25 min	35 min
Servings:  4
FAGE Used:		FAGE Total Classic Product Info

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FAGE

Ingredients:

• 4 tbsp oil
• 2 shallots, peeled and finely chopped
• 5.3 oz fresh spinach, stalks removed
• Pinch of freshly grated nutmeg
• 2 tbsp FAGE Total Yogurt
• 4 lamb fillets, approx. 150g each
• 3 or 4 sprigs fresh rosemary
• Salt and freshly ground pepper
• 8 sheets filo pastry

Preparation Directions:

1. Preheat oven to 375ºF
2. Cook shallots in oil until translucent, add spinach and nutmeg and cook for 2 – 3 minutes until spinach wilts.
3. Remove from the heat and add FAGE Total Yogurt. Puree in a blender, or chop finely, and leave to cool.
4. Heat 1 tbsp oil in a frying pan, add lamb, rosemary and seasoning, and cook for 2 – 3 minutes on each side until browned. Drain on kitchen paper and leave to cool.
5. Use two sheets of filo pastry for each lamb fillet. Lay the first sheet out flat on a baking sheet and brush with a little oil, place second sheet on top and brush with oil.
6. Lay a piece of lamb in the center and make two slashes across the lamb, cutting almost right through. Spoon the spinach mixture into each slash and spread along the whole of the meat. Wrap the filo round the lamb and fold under the edges to make a parcel. Repeat for each remaining piece of meat.
7. Bake for 15 minutes, garnish with rosemary and serve.

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