Savoury Lamb Baklava![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 2941 (702) |
Protein (g) | 35.4 |
Fat (g) | 39.0 |
Saturated (g)
|
19.6 |
Carbohydrate (g) | 50.1 |
Sugars (g)
|
21.1 |
Sodium (mg) | 342 |
Iron (mg) | 5.6 |
Zinc (mg) | 6.4 |
Vitamin B12 (ug) | 2.0 |
Vitamin D (ug) | N/A |
Selenium (ug) | 3.9 |
Brush 1 sheet of filo with butter and then top with a second. Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm). Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
Bake at 180°C for 35-40 minutes until the pastry is hot and golden. Serve warm or cold with hummus and salad.