Phyllo Stuffed with Lamb Spinach and Feta
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (2 cups)
- 3 cloves garlic, minced (1 tablespoon)
- 1 pound ground lamb
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Zest of 1 lemon
- 16 ounce frozen chopped spinach, thawed
- 1/2 cup chopped fresh Italian parsley
- 4 eggs
- 2 cup crumbled sheep's milk feta cheese
- 1/2 cup toasted pine nuts
- 1 pound phyllo dough (preferably The Fillo Factory brand), thawed overnight in the refrigerator
- 1 cup unsalted butter, melted and slightly cooled
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