Lamb, Spinach and Feta Fritter

This is an excellent recipe for rescuing cooked mince from the previous evening’s meal such as Shepherd’s Pie and Spaghetti Bolognese. It also a great way of using up that leftover spinach in the back of the fridge! The combination of spices and flavourings can be altered depending on what you have in your cupboards.

Andrew Nutter
All recipes by Andrew Nutter

Ingredients

Serves 4

  • 1 tablespoon olive oil
  • 1 onion – chopped fine
  • 1 clove garlic – chopped fine
  • 200g cooked minced lamb (or any leftover mince in the fridge)
  • 2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 100g feta cheese – diced
  • 50g fresh spinach leaves – shredded
  • 2 spring onions – chopped
  • A few sheets filo pastry

To Serve

  • 2 tablespoons olive oil
  • A few mixed salad leaves
  • 100ml yoghurt
  • A squeeze of fresh lemon

Instructions

  1. Heat the olive oil and fry the onion and garlic for 2-3 minutes until softened. Add the cumin and coriander and sauté for 5 minutes – leave to cool then add the cooked lamb.
  2. Mix together the cheese, spinach, spring onions and lamb mixture and season to taste.
  3. Lay out the filo pastry in two layers, place spoonfuls of the mixture at one end of the pastry – roll to form a triangle – brush with water to stick.
  4. Place on a baking sheet – brush with olive oil and bake in a hot oven 180°c until crisp and golden.
  5. Serve the parcels with the yoghurt, lemon and salad leaves.
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