Name: Mary's Little Lambs
Yield: 48 filled filo cups
Ingredients: 6 sheets filo dough, each trimmed to 12 by 16 inches and cut into 48 two-inch squares (stack the sheets and cut them all at once); 2 tablespoons butter, melted; 1 tablespoon vegetable oil; 1 cup chopped onions; 2 tablespoons minced garlic; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 8 ounces lean ground lamb; 1/2 cup black currants; 1 1/4 teaspoons ground cumin; 3/4 teaspoon ground ginger; 3/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 cup julienned fresh mint; 1/4 cup crumbled feta

Directions

Preheat the oven to 350 degrees F. Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin. Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use. Heat the oil in a medium nonstick skillet over medium heat. Add the onions and garlic. Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper. Cook until the onions are tender, 5 to 7 minutes. Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper. Cook until the lamb is cooked through, about 5 minutes. Stir in the mint. To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup. Top with a heaping 1/4 teaspoon feta. Serve while filling is warm.

Cook’s Note

The filo cups can be prepared up to 5 days in advance and stored in an airtight container. The filling can be prepared up to 2 days in advance and refrigerated. (Do not add the mint until assembly.) The cups can be filled up to 1 hour in advance and warmed in a 300 degree F. oven for 5 minutes.