Greek Lamb Phyllo Triangles

Ingredients

• 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)

Directions

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):

• 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

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.