Lamb and Feta Pastries

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

1 onion, finely chopped
2 cloves garlic, finely chopped or crushed
1 tablespoon olive oil
1 1/2 pounds ground lamb
1 tablespoon fresh oregano leaves, chopped
1/4 cup flat leaf parsley, chopped
1 cup crumbled or chopped feta cheese
Salt and ground black pepper to taste
1 package of phyllo (filo) pastry, thawed
Melted butter (for brushing)

Cooking Directions:

1. Sauté the onion and garlic in the olive oil until onion is transparent. Add ground lamb and increase heat. Cook, stirring
   
2. regularly, until meat is well browned. Cool slightly. Add the herbs and feta, stir well and season to taste. (If the filling
   
3. seems a little dry, you may wish to stir in a spoonful of tomato puree).
4. Arrange the pastry in two stacks and cut each stack into three, length-ways. (Each strip should contain several layers of
   
5. phyllo). Brush every second or third strip with melted butter. Starting at one end, position a spoonful of the filling and fold
   
6. phyllo into triangles or rectangular pillows, as desired. Brush the outer layer with butter.
7. Bake in a preheated 400°F (205°C) oven until golden brown.

Makes 12 appetizer servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.