Lamb and spring greens wreath recipe
Created by The Tesco Recipes team
This striking filo wreath makes an ideal centrepiece to an Easter buffet if you are feeding a crowd. Crispy pastry hides a succulent spiced lamb and spring greens filling, best served warm with generous dollops of cooling minted yoghurt alongside.
See method- Serves 8
- Takes 1 hr 5 mins
- 379 calories / serving
Ingredients
- 500g pack lamb mince
- 1 tsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 50g sliced spring greens
- 1 tsp dried oregano
- 10g rosemary, leaves finely chopped, plus extra to garnish (optional)
- 8½ sheets filo pastry
- 75g butter, melted
- handful sesame seeds
- 100g Greek-style low-fat yogurt
- 10g mint leaves, chopped
Each serving contains
- Energy
- 1580kJ 379.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 27.9gProtein 15.6gFibre 1.7g
Method
- Heat a large, lidded frying pan over a high heat and add the lamb. Fry for 8-10 mins until the lamb starts to brown. Lower the heat to medium, add the oil, onion, garlic, cumin, tomato purée and spring greens; season. Stir, cover and cook for 20 mins until the lamb is cooked. Stir in the oregano and most of the rosemary; remove from the heat.
- Preheat the oven to gas 6, 200°C, fan 180°C. Place 1 sheet of pastry on a clean surface, brush with melted butter and top with another sheet of pastry. Repeat to use 4 sheets of pastry. Keep the remaining 4½ sheets of filo under a damp tea towel to stop them drying out.
- Keeping the longer side of the pastry sheets facing you, lay half the lamb mix in a line along the middle of the top sheet of filo. Starting at the side nearest to you, roll the sheets away from you to make a long tube. Transfer to a lined baking tray, with the seam underneath, and shape into a semicircle.
- Repeat with the other 4 sheets of filo and filling. Transfer to the baking tray. Halve the remaining pastry half and brush with butter. Use this to join the 2 tubes together to form a wreath. Brush with butter; sprinkle with sesame seeds. Bake for 15-20 mins until golden.
- Mix the yogurt, most of the mint leaves and some seasoning in a bowl; top with mint leaves. Serve with the wreath.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
