Recipe courtesy of Mary Corpening Barber and Sara Corpening Whiteford

Mary's Little Lambs

Filo Cups With Spiced Lamb, Mint and Feta Don't be intimidated working with filo; these pastry cups are really quite simple. While working, cover the unused filo with plastic wrap and a damp dish towel to prevent it from drying out.
  • Level: Easy
  • Yield: 48 filled filo cups
Save Recipe

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

  1. 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.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Lamb Tandoori

Lamb and Eggplant Pastitsio

Irish Lamb Stew

Lamb Souvlaki with Tzatziki

Lamb Mac and Cheese

Silence of the Leg O' Lamb

Roasted Stuffed Double Lamb Loin

Lamb Chops with Garlic-Rosemary Sauce