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Lamb Mince and Spinach Pastilla

Lamb Mince and Spinach Pastilla

Gretel Shaw
The Lamb Mince and Spinach Pastilla elegantly marries the enticing flavors of North African cuisine with a modern twist, offering a delicate balance between hearty and fresh. This dish encapsulates the warmth of spices and the earthiness of greens wrapped in flaky layers.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 pastillas
Calories 443 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - Preferably grass-fed for richer flavor
  • Spinach7 ounces spinach - Fresh, washed and chopped
  • Ripe yellow onion on a white background1 large onion - Finely chopped
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil
  • ground cumin2 teaspoons cumin - Ground
  • Heap of ground cinnamon and cassia cinnamon sticks1 teaspoon cinnamon - Ground
  •  
    0.5 teaspoon coriander - Ground
  •  
    6 sheets phyllo pastry - Thawed if frozen
  • fresh butter pieces3.5 tablespoons butter - Melted, for brushing
  • almond1 handful almonds - Toasted, roughly chopped
  • wooden bowl of salt1 pinch salt - To taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - To taste

Instructions
 

  • In a large pan over medium heat, add the olive oil and sauté the onions until they turn translucent and release a sweet aroma, about 5 minutes.
  • Add the lamb mince to the pan, breaking it down with a wooden spoon, and cook until nicely browned. This should take about 8-10 minutes. Ensure no pinkness remains.
  • Stir in the cumin, cinnamon, and coriander, allowing the spices to bloom for 2 minutes, which will deepen their aroma.
  • Introduce the spinach into the mixture, stirring until the leaves have wilted completely. Season with salt and pepper to taste.
  • Preheat your oven to 180°C (350°F).
  • On a clean surface, lay out one sheet of phyllo pastry and brush lightly with melted butter. Repeat for two more sheets, layering them.
  • Spoon a reasonable amount of the lamb and spinach filling onto one end of the pastry, sprinkle with almonds, and roll it up like a burrito, folding the sides to ensure no filling escapes.
  • Place the pastilla on a baking tray, seam side down, and brush the top with more melted butter. Repeat with the remaining phyllo sheets and filling.
  • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.

Notes

For a luscious twist, add crumbled feta to the filling before wrapping. Phyllo can dry out quickly; cover unused sheets with a damp towel.

Nutrition

Calories: 443kcalCarbohydrates: 15gProtein: 18gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 79mgSodium: 230mgPotassium: 476mgFiber: 2gSugar: 1gVitamin A: 3344IUVitamin C: 11mgCalcium: 80mgIron: 4mg
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