Greek Lamb Phyllo Triangles

Total Time:
50 min
30 min
20 min

4 to 8 servings

  • 8 sheets phyllo dough, thawed
  • 1/2 cup olive oil
  • 1 pound lamb sausage, casings removed
  • 1/2 cup finely chopped yellow onions
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons Essence, recipe follows
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons minced fresh oregano
  • 1 cup crumbled feta (about 1/2 pound)
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.

  • Lay the phyllo on the counter and cover with a damp kitchen cloth or damp paper towels.

  • In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the lamb and cook, stirring, until no longer pink, about 3 minutes. Add the onions, garlic, salt, Essence, pepper and nutmeg, and cook, stirring, for 3 minutes. Add the oregano, stir well, and transfer to a large bowl. Add the cheese and mix well.

  • Place 4 sheets of phyllo on the counter in front of you, and re-cover the remaining sheets. Brush the top sheet with 2 tablespoons of the oil. With a knife, cut the sheets in half lengthwise and then in half again, leaving 4 piles of phyllo, each about 3-inches wide. Working with 1 pile of phyllo, cover the remaining pieces. Place about 1/4 cup of the filling along the bottom of the phyllo. Bring up the bottom edge over the filling, then fold into a triangle (like folding a flag) to form a triangular package. Tuck the ends under and seal with oil.

  • Repeat with the remaining phyllo and filling, placing the filled packages on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes.

  • Remove from the oven and serve 1 or 2 phyllo triangles per person.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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