SEASONED LAMB in PHYLLO

We buy our lamb whole from a local rancher, rather than specific cuts from the butcher. As a result, we always have quite a quantity of ground lamb to work with. We have developed a number of recipes using ground lamb, but this one, reminiscent of the Middle East, is our favorite.

1 1/4 pounds ground lamb
1 egg
4 whole green onions, minced
1/2 cup minced fresh parsley
1 large garlic clove, minced
1 1/4 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
Salt to taste
1 large carrot, cut in 1" julienne
1/2 cup butter
1 ounce pine nuts
8 small mushroom caps, sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
2 ounces feta cheese, crumbled
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
2 egg whites, lightly beaten
6 sheets phyllo dough

Combine the lamb, egg, onions, parsley, garlic, cumin, pepper, and a dash of salt. Mix well. Cook a small amount of this mixture in a skillet, taste, and adjust the seasonings. Shape the remaining ground lamb mixture into 3 equal, 3" x 4" x 1/2" thick patties. Saute in a hot skillet just long enough to sear both sides. Remove from the skillet and place on paper towels to drain and cool.
Lightly blanch the julienne carrot in boiling water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Set aside on a towel to drain. Melt 1 tablespoon of the butter in a skillet and add the pine nuts. Toast lightly and remove. Melt an additional 2 tablespoons of butter and add the mushrooms. Saute 2-3 minutes. Remove from the stove and add the carrots, pine nuts, spinach, feta cheese, nutmeg, salt, and pepper. Mix well. Taste and adjust seasonings as necessary. Fold in the egg whites.
Melt the remaining 5 tablespoons of butter in a small pan and remove from the heat. Place one sheet of phyllo dough on a work surface, brush with butter, and top with a second sheet.* Working lengthwise with the dough, place a lamb patty 1/4 of the way down from the top edge. Top with 1/3 of the spinach mixture. Fold the top edge of the pastry over the filling and brush with butter. Fold the sides inward and roll up, brushing the final fold with butter to seal. Continue with the remaining phyllo, lamb, and spinach. Place on an ungreased sheet and brush the tops with butter. Bake in a preheated 400 degree oven 20 minutes, until golden brown. Remove from the oven, cut in half diagonally, and serve.
Serves 4-6.

Note: Cover remaining phyllo dough with a piece of saran wrap and a towel to prevent the dough from drying out. Any unused dough should be tightly wrapped and either refrigerated or frozen.