30 mins
50 mins
4
Ingredients
For the mince filling:
250g lean Scotch Lamb mince
1 tablespoon Scottish rapeseed oil
2 onions, peeled and finely diced
2 teaspoons ras el hanout
4 teaspoons tomato purée
1 x 400g can chopped tomatoes
100g dried couscous
100g spinach leaves
40g sultanas
100g feta cheese, cut into 1cm cubes
Salt and black pepper
Small bunch freshly chopped parsley
For the aubergine dip:
1 meduim aubergine, halved
1 tablespoon Scottish rapeseed oil
100g low fat yogurt
Small handful roughly chopped fresh mint leaves
For the filo pastry:
8 x sheets of filo pastry
25g butter, melted
Pinch of ground cinnamon
30g flaked almonds
Cooking Method
Tip: If you can’t find ras el hanout seasoning, make your own by blending 1 teaspoon ground paprika,1 teaspoon ground ginger, 1 teaspoon ground cumin and 1 teaspoon saffron threads