Lamb, Spinach and Feta Samosas

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Preparation: 10 mins

Cooking: 20 mins

Ingredients

Heat the oil in a frying pan over a moderately high heat and fry the onion until soft, add lamb, garlic, chilli flakes and tomato paste or purée. Stir gently until combined.
Cook for 5 minutes, adding a little water if necessary, but the mixture must be dry. Season and stir through spinach, spring onions and Feta. Set aside to cool.
Preheat the oven to 200^oC, 180^oC Fan, Gas Mark 6.
Take a sheet of filo pastry and lay on a chopping board. Brush with the melted butter and top with another layer of filo pastry. Cut into 2 strips, lengthwise. Keep the remaining pastry under a damp tea towel to prevent drying out while you work. Repeat until you have 12 strips of double-layered filo pastry.
Place a spoonful of lamb mixture at the end of each strip. Fold a corner of the pastry across to form a triangle. Continue to fold in a triangular fashion until you reach the end of the pastry strip. Brush with melted butter to seal the edges.
Repeat with the remaining filo pastry and filling until you have 12 triangular parcels. Brush with a little more butter then transfer to a non-stick baking sheet. Bake in a hot oven for 10-12 minutes.
Meanwhile, to prepare the dip; in a small bowl, mix all the ingredients together.
Serve the samosas with the dip.

Method

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