Ingredients for Spiced Lamb & Pumpkin Phyllo Triangles

• Ground Lamb: This is your star, so get good quality! I love the rich flavor it brings. Don’t use anything too lean, a little fat means more flavor, trust me.
• Canned Pumpkin Puree: To be real, I use canned because who has time to roast and mash a pumpkin every time? Just make sure it’s plain puree, not pie filling. I made that mistake once, and oops, too sweet!

• Yellow Onion & Garlic: The aromatic backbone. Honestly, I always add an extra clove or two of garlic. My grandma always said, “More garlic, more love!”

• Olive Oil: For sautéing. A good extra virgin olive oil makes a difference here, you can really taste it.

• Spices (Cumin, Coriander, Cinnamon, Nutmeg, Cayenne): This is where the magic happens! Don’t be shy with these. They transform the lamb and pumpkin into something truly Mediterranean. I once accidentally doubled the cayenne, it was a fiery night, but still tasty!

• Phyllo Dough: This delicate stuff! It can be intimidating, but the crispiness it delivers is unmatched. Make sure it’s fully thawed in the fridge overnight, trying to rush it leads to tears (literally!).
• Unsalted Butter: Melted, for brushing the phyllo. This creates those beautiful golden, flaky layers. Don’t use margarine, it just doesn’t give the same flavor or crispness.
• Plain Greek Yogurt: Full-fat, please! The creaminess is essential for the dipping sauce. I tried low-fat once, and it just wasn’t the same.
• Honey & Red Pepper Flakes: For the hot honey dip. The sweetness and heat are just perfect with the savory triangles. You can adjust the flakes to your spice preference, I like a little kick!
• Fresh Lemon Juice & Mint: Brightens up the dipping sauce. The mint adds such a lovely, fresh counterpoint to the rich filling. Don’t skip the fresh mint, it really makes a difference.

Crafting Your Spiced Lamb & Pumpkin Phyllo Triangles

Step 1: Get That Filling Going

First things first, let’s get that flavorful filling cooked up. Heat a glug of olive oil in a large skillet over medium-high heat. Add your chopped yellow onion and cook until it softens and smells sweet, about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until it’s fragrant don’t let it burn, or it’ll get bitter, I’ve done that before! Now, crumble in your ground lamb. Break it up with a spoon and cook until it’s beautifully browned. This is where your kitchen starts smelling absolutely divine, honestly, it’s my favorite part of making these Spiced Lamb & Pumpkin Phyllo Triangles. Drain any excess fat, because nobody wants greasy triangles.

Step 2: Spice It Up and Add Pumpkin

Once the lamb is browned, it’s time for the spices! Stir in the cumin, coriander, cinnamon, nutmeg, and cayenne pepper. Let them toast for about a minute, stirring constantly, until they release their incredible aroma. Oh, the smells! It’s like a warm hug. Then, stir in your canned pumpkin puree, a pinch of salt, and a good crack of black pepper. Mix everything really well, making sure the pumpkin is evenly incorporated. Let it simmer gently for about 5-7 minutes, allowing those flavors to meld and deepen. This step is where the filling truly comes alive, I usually taste it here and adjust the seasoning. Sometimes it needs a little more salt, sometimes a bit more cayenne for a kick follow your heart!

Step 3: Prep Your Phyllo & Butter

While your filling cools down a bit, let’s tackle the phyllo. Melt your unsalted butter in a small saucepan or microwave. Get a clean, damp kitchen towel ready this is critical! Carefully unroll your phyllo dough and lay it flat. Immediately cover the stack with that damp towel to prevent it from drying out and becoming brittle. This stuff is finicky, I’m telling you! I once forgot the towel, and the sheets just cracked into a million pieces. Oops! This step takes a bit of patience, but it’s so worth it for those crispy layers.

Step 4: Folding Those Triangles

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take one sheet of phyllo dough, brush it lightly with melted butter, then place another sheet on top and brush again. Repeat this for a total of three sheets per triangle, always brushing with butter between layers. Now, cut your stacked phyllo lengthwise into three equal strips. Place a tablespoon or so of the cooled lamb and pumpkin filling at one end of a strip. Fold one corner over the filling to form a triangle, then continue folding it like a flag until you reach the end of the strip. It’s a bit like origami, and honestly, my first few always look a little wonky, but who cares! Just keep folding, you’ll get the hang of it.

Step 5: Bake ‘Em Golden

Once all your Spiced Lamb & Pumpkin Phyllo Triangles are folded, arrange them on your prepared baking sheet. Brush the tops of the triangles one last time with any remaining melted butter. This helps them get that beautiful golden-brown color and incredible crispiness. Pop them into your preheated oven and bake for 20-25 minutes, or until they’re golden brown and wonderfully crisp. Keep an eye on them, because phyllo can go from perfectly golden to burnt in a flash! I’ve learned that the hard way, trust me. While they bake, your kitchen will smell absolutely incredible, a mix of warm spices and toasted butter. Yum!

Step 6: Whip Up the Hot Honey-Yogurt Dip & Serve

While the triangles are baking, let’s make that glorious dipping sauce. In a small bowl, combine the plain Greek yogurt, honey, red pepper flakes, and a squeeze of fresh lemon juice. Stir it all together until it’s smooth and well combined. Taste it and adjust the honey or red pepper flakes to your liking. Finally, stir in some freshly chopped mint. The cool, tangy dip with a hint of heat is the perfect counterpoint to the rich, warm Spiced Lamb & Pumpkin Phyllo Triangles. Once the triangles are out of the oven, let them cool for just a minute or two before serving them warm with a generous dollop of that amazing hot honey-yogurt dip. Enjoy, hon!

Storage Tips for Spiced Lamb & Pumpkin Phyllo Triangles

Okay, so these Spiced Lamb & Pumpkin Phyllo Triangles are best enjoyed fresh out of the oven when they’re at their crispiest, honestly. But, if you have leftovers (which is rare in my house!), you can absolutely store them. Once completely cooled, place them in an airtight container in the fridge for up to 2-3 days. Now, here’s the real talk: microwaving them? Just don’t. The phyllo gets soft and loses all its lovely crispness. I tried it once, and it was a soggy disaster, lol. The best way to reheat is in a preheated oven or air fryer at 350°F (175°C) for about 10-15 minutes, until they’re heated through and the phyllo crisps up again. The dipping sauce keeps well in an airtight container in the fridge for up to 3 days too.

Ingredient Substitutions for Spiced Lamb & Pumpkin Phyllo Triangles

Life happens, and sometimes you just don’t have exactly what the recipe calls for, right? For the ground lamb, you could totally use ground beef or even ground turkey for a lighter option. I’ve tried it with turkey, and it worked pretty well, kinda needed a bit more spice to boost the flavor though. If pumpkin puree isn’t available, sweet potato puree is a fantastic swap, it brings a similar sweetness and texture. As for the spices, if you’re missing one, don’t sweat it too much! A good quality curry powder can actually be a really interesting substitute for the individual spices, giving it a different but still delicious twist. For the hot honey dip, if you don’t have Greek yogurt, plain regular yogurt can work, but it’ll be thinner maybe add a touch less lemon juice. Play around with it, that’s how we discover new favorites!

Serving Spiced Lamb & Pumpkin Phyllo Triangles

These Spiced Lamb & Pumpkin Phyllo Triangles are so versatile when it comes to serving. For a light lunch or dinner, I love pairing them with a simple, crisp green salad dressed with a bright lemon vinaigrette. The freshness cuts through the richness of the lamb beautifully. They also make fantastic appetizers for a gathering, just arrange them on a platter with the hot honey-yogurt dip in the center. For a cozy night in, I sometimes serve them alongside a bowl of lentil soup talk about comfort! And honestly, these and a good rom-com? Yes please! A crisp white wine or even a strong, warm mint tea would be perfect drinks to round out the meal. Don’t forget a sprinkle of extra fresh mint on top of the dip for that final flourish.

Cultural Backstory of Spiced Lamb & Pumpkin Phyllo Triangles

While these specific Spiced Lamb & Pumpkin Phyllo Triangles are my own kitchen creation, they draw deep inspiration from the rich culinary traditions of the Mediterranean and Middle East. Phyllo dough itself, meaning “leaf” in Greek, has roots stretching back centuries, used in countless savory and sweet pastries across the region. Think baklava, borek, or spanakopita! The combination of lamb and warm spices like cumin and cinnamon is a hallmark of Middle Eastern cooking, bringing depth and aromatic complexity. And pumpkin? It’s a beloved ingredient in many cultures, often used in savory dishes to add a subtle sweetness and earthy undertone. For me, this recipe is a celebration of those flavors and techniques, twisted into something new that feels both familiar and exciting, a delicious nod to ancient culinary pathways that have found a home in my kitchen.

Frequently Asked Questions

→ Can I make the filling for these Spiced Lamb & Pumpkin Phyllo Triangles ahead of time?

Absolutely! I often make the lamb and pumpkin filling a day or two in advance and store it in the fridge. It actually gives the flavors more time to meld, which is a win-win! Just make sure it’s completely cooled before refrigerating.

→ What if I can’t find ground lamb for my Spiced Lamb & Pumpkin Phyllo Triangles?

No worries at all! Ground beef or even ground turkey are great substitutes. I’ve used ground turkey before, and it worked beautifully, though I did add a little extra olive oil to keep it from drying out. Just adjust your spices to taste!

→ My phyllo dough keeps tearing when I make Spiced Lamb & Pumpkin Phyllo Triangles. Any tips?

Oh, I’ve been there! Make sure your phyllo is fully thawed overnight in the fridge. Also, keep the unused sheets covered with a damp kitchen towel at all times. If it tears, don’t panic! Just patch it with another small piece and brush with butter, it’ll be fine.

→ How do I store leftover Spiced Lamb & Pumpkin Phyllo Triangles?

Once completely cooled, store them in an airtight container in the fridge for up to 2-3 days. To reheat, pop them in the oven or an air fryer at 350°F (175°C) until crispy again. Please, for the love of all that is crispy, avoid the microwave!

→ Can I make these Spiced Lamb & Pumpkin Phyllo Triangles vegetarian?

Yes, you totally can! Instead of lamb, use crumbled firm tofu, lentils, or a mix of sautéed mushrooms and spinach. You might need to adjust the spices slightly to complement the new ingredients, but it’ll still be delicious!