Ingredients

• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 500g Coles Australian lamb mince
• 1 tablespoon Moroccan spice mix
• 100g fetta, crumbled
• 2 tablespoons toasted slivered almonds
• 1/4 cup mint, finely shredded
• 15 sheets filo pastry, halved lengthways
• 50g butter, melted
• Caraway seeds, to sprinkle
• Lemon wedges, to serve
• Fresh mint leaves, to serve
• Bought tzatziki, to serve

Method

• Step 1 Preheat oven to 200C. Line 2 baking trays with baking paper.
• Step 2 Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add the spice mix and cook for 2 mins or until aromatic. Set aside to cool.
• Step 3 Add fetta, almonds and mint to the mince mixture and toss to combine.
• Step 4 Place filo on a clean work surface. Cover with a tea towel. Place 1 filo sheet on a clean work surface. Brush with melted butter. Fold in half crossways. Spoon 1 tablespoonful of mince mixture onto 1 short end of the filo. Roll up to enclose filling and create a cigar shape. Place on the lined tray. Repeat with remaining filo, butter and mince mixture. Brush rolls with butter and sprinkle with caraway seeds.
• Step 5 Bake for 10 mins or until lightly golden and heated through. Serve with lemon wedges, mint and tzatziki.