Description
Spiced Lamb & Pumpkin Phyllo Triangles: golden, flaky pockets of savory lamb & pumpkin, with a zesty hot honey-yogurt dip. A Mediterranean twist!
Ingredients
Scale
- For the Lamb & Pumpkin Filling:
- 1 tbsp olive oil
- 1 lb ground lamb
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of cayenne pepper (or more, if you like a kick!)
- 1/2 cup canned pumpkin puree (not pie filling)
- Salt and freshly ground black pepper, to taste
- For the Phyllo Triangles:
- 12 sheets phyllo dough, thawed (standard 9x14 inch size)
- 1/2 cup unsalted butter, melted
- For the Hot Honey-Yogurt Dip:
- 1 cup plain full-fat Greek yogurt
- 2 tbsp honey
- 1/2 tsp red pepper flakes (or to taste)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh mint, finely chopped
- Finishing Touches:
- Extra fresh mint sprigs, for garnish (optional)
Instructions
- 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.
- 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!
- 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.
- 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.
- 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!
- 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!