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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


  • 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 Ribera Del Duero 75Cl
  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    Each serving contains

    • Energy

    • 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


    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

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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