Taste Canada: Lamb Turnovers and Greek Salad from Pitchin' In

The following recipes are from Lynn Crawford's Pitchin' In: More Than 100 Great Recipes From Simple Ingredients, a finalist in Taste Canada's General Cookbook award. Courtesy of Viking Canada. Photography by Kathleen Finlay.

Lamb Turnovers & Greek Salad

PASTURELambTurnovers005-300.jpgThese turnovers are what I like to call "spanokopita styled." Layered between sheets of crispy golden phyllo, the lamb is spiced with nutmeg, dill, and lots of
feta cheese. Serve with a big tossed Greek salad for a perfect summer
lunch in the garden. Serves 4 to 6

For the Lamb Turnovers
½ cup (125 mL) plus 1 tbsp (15 mL) unsalted butter
2 shallots, finely chopped
2 cloves garlic, finely minced
½ lb (250 g) ground lamb
¼ cup (125 g) crumbled feta cheese
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) chopped dill
1 tbsp (15 mL) chopped thyme
½ tsp (2 mL) freshly grated nutmeg
Salt and pepper
4 phyllo sheets
(each 17 x 12 inches/42 x 30 cm)

For the Greek Salad
3 green onions, thinly sliced
1 cup (250 mL) finely chopped romaine hearts
1 cup (250 mL) cherry tomatoes, cut in half
¼ cup (60 mL) sliced cucumber
¼ cup (60 mL) pitted Kalamata olives
¼ lb (125 g) crumbled feta cheese
2 tbsp (30 mL) finely chopped dill
¼ cup (60 mL) olive oil
Juice of 1 lemon
Salt and pepper

To make the turnovers, preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, melt 1 tbsp (15 mL) of the butter. Add the shallots and garlic; sauté until soft. Add the ground lamb and cook until no longer pink. Transfer the mixture to a bowl and cool for 5 minutes. Add the feta, parsley, dill, thyme, nutmeg, and salt and
pepper. Stir well and set aside.

Melt the remaining butter, then let cool. Cover the phyllo sheets with 2 overlapping sheets of plastic wrap and a damp kitchen towel.

Arrange 1 phyllo sheet on a work surface with a long side nearest you. (Keep the remaining sheets covered.) Brush with some melted butter. Top with another phyllo sheet and brush with more butter. Cut the phyllo lengthwise into 6 strips.

Put a heaping teaspoon of lamb filling near one corner of a strip at the end nearest you. Then fold the other corner over to enclose the filling and form a triangle. Continue folding the strip, like a flag, maintaining a triangle shape. Put the turnover seam side down on a large baking sheet and brush with some melted butter. Repeat with the remaining phyllo and filling, making 12 turnovers.

Bake the turnovers until golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly.

Meanwhile, in a large bowl, combine all of the salad ingredients; toss well. Season with salt and pepper. Arrange the salad onto plates and serve with lamb turnovers.

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