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Lamb and spring greens wreath recipe

Lamb and spring greens wreath recipe

22 ratings

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
  • 15 mins to prepare and 50 mins to cook
  • 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

Perfect with:

  • Tesco Finest Valpolicella Ripasso 75Cl
  • Tesco Finest Amarone Valpolicella Docg 75Cl
  • Tesco Finest Rioja Reserva 75Cl

Perfect with:

  • Tesco Finest Valpolicella Ripasso 75Cl
  • Tesco Finest Amarone Valpolicella Docg 75Cl
  • Tesco Finest Rioja Reserva 75Cl

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    Each serving contains

    • Energy

      1580kj
      379kcal
      19%
    • Fat

      23g 32%
    • Saturates

      11g 56%
    • Sugars

      5g 6%
    • Salt

      0.7g 11%

    of the reference intake
    Carbohydrate 27.9g Protein 15.6g Fibre 1.7g

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

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