Minced Lamb, Spinach and Feta Strudel

INGREDIENTS (Serves 6-8) For the filling ◆ 4tbsp olive oil ◆ 500g lamb mince ◆ 1 small onion, finely chopped ◆ 1 small carrot, peeled and

finely diced ◆ ½tsp dried oregano ◆ ½tsp dried basil ◆ 250ml lamb or chicken stock ◆ 300g baby spinach, washed ◆ Salt and freshly ground

black pepper To assemble ◆ 2 filo pastry sheets, kept

under a damp cloth ◆ 4tbsp butter, melted ◆ 165g feta ◆ 2tbsp onion/nigella seeds 1 For the filling: Heat 1tbsp olive oil in a large saucepan or casserole dish over moderate heat. Brown mince and season, breaking up with a wooden spoon. Remove from the pan to a plate using a slotted spoon. Reduce heat to medium. 2 Add another 1tbsp oil to the pan then the onion, carrot and a pinch of salt. Sweat until softened, 5-6min. Stir in herbs and cook for a further 1min. Return lamb to the pan and cover with the stock. Bring to a simmer, then reduce to a gentle simmer until stock has almost dried out, 15-20min. Season to taste and set aside to cool. 3 Heat the remaining 2tbsp olive oil in a large sauté pan set over a moderate heat. In batches if necessary, wilt spinach in the pan with a pinch of salt; move to a colander set in the sink to drain. When all spinach has wilted, press to the sides of the colander to extract as much water as possible. 4 To assemble: Preheat the oven to 200°C (180° fan) gas 6. Line a large baking tray with greaseproof paper. Lay 1 sheet of filo pastry on the lined tray and brush with melted butter. Lay other sheet on top and brush with more butter. 5 Spoon lamb filling all over the pastry, to just short of the edges. Arrange spinach on top. Crumble over the feta. Roll pastry into a cylinder shape, the seam on the underside. Brush all over with remaining butter and sprinkle seeds on top. Bake for 25-30min until golden-brown. Let cool briefly before slicing and serving.