Recipes

Signature Series Wine Club

Lamb Spanakopita

Lamb Spanakopita

One of this month's Signature Series selections, the Keller Estate 2010 La Cruz Pinot Noir, will hold up nicely to this decadence dish, especially with the rich Brie and buttery dough. You can serve the lamb Spanakopita with a fresh spinach salad with crunchy wild nuts and Raspberry-balsamic vinaigrette. (Recipe created by Keller Estates very own Yvette Lincoln).

Ingredients

  • 2 lbs ground lamb
  • 1 Tbsp olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 Tbsp mixed rosemary and thyme, chopped fine
  • salt, pepper, cumin, yellow curry powder, to taste
  • 1 stick of melted butter
  • 3 oz baby arugula and fresh coriander
  • 6 sheets #4 filo dough
  • 3 oz Brie cheese

In a medium sized mixing bowl, combine the ground lamb meat with the shallots, garlic, herbs, salt, cumin curry and pepper.

In a medium-sized pan, over medium-heat, cook the seasoned lamb mixture in 1 Tbsp of olive oil. Sauté the mixture until just cooked through, about 10 minutes.

Remove from the heat and transfer to a medium-sized mixing bowl. Add the arugula and coriander then stir to wilt. Allow mixture to cool for about 30 minutes.

Brush one sheet of filo with melted butter. Fold in half, and butter again. Place one sixth of the lamb mixture and 1/2 oz of Brie on the closest corners, and fold like a burrito. Repeat 5 times. Butter each fold generously. This should form a 2 inch by 6 inch rectangle.

Bake at 400°ree;F for 12-15 minutes or until golden brown.

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