B00CU1W244_EBOK

Place the burekas on the
1 SERVE =
1 unit protein
½ unit bread
1 unit dairy
¾ unit fruit
1 unit vegetables
1 unit fats
Lamb burekas
fennel and ora
SERVES 4 PREP 20 mins
2 bulbs fennel, trimmed, fronds
roughly chopped and reserved,
bulbs cut into 5 mm slices
cooking oil spray
400 g shredded braised lamb shanks (from Lamb
Shanks with Braised Carrots and Roast Parsnips on
page 114)
225 g frozen spinach
2 teaspoons fennel seeds
2 tablespoons raisins, chopped
160 g reduced-fat feta
2 teaspoons ground cinnamon
4 sheets filo pastry
2 oranges, peeled and
white pith removed
120 g rocket leaves
1 tablespoon extra virgin olive oil
3 teaspoons white wine vinegar
1
2
3
4
Rich, crisp, and flaky, b
of a sausage roll (witho
make for a delicious lun
lamb shank recipe.
Preheat the oven to 200°
baking paper.
Place the sliced fennel in
season to taste with salt
Roast for 20–25 minutes
the oven and, when cool e
the fennel, reserving the
to 180°C.
In a large bowl, combine
the shredded lamb, spina
cinnamon. Season to tas
Spray a sheet of filo past
lengthways. Spoon ¼ of t
leaving a 5 cm border. Fo
enclose. Spray again with
remaining filo sheets and