80ml (1/3 cup) olive oil

2 small onions, finely chopped

1 teaspoon ground cinnamon

1/2 teaspoon each of ground ginger and ground allspice

500g minced lamb

2 tablespoons tomato paste

50g (1/3 cup) pine nuts, roasted

1/4 cup chopped coriander (cilantro)

2 tablespoons pomegranate molasses or juice of 1/2 lemon

375g packet fresh filo pastry

100g butter, melted

Heat the olive oil in a frying pan over medium heat, add onions and cook for 10 minutes or until soft. Add the cinnamon, ginger and allspice, and cook, stirring for

2 minutes or until fragrant. Add the meat and cook, breaking it up with a spoon, until browned. Stir in tomato paste, pine nuts, coriander and pomegranate molasses. Season with seat salt and freshly ground black pepper. Set aside to cool.

Preheat oven to 180c (350f). Keeping the rest of the filo covered with a damp tea towel, layer 2 sheets at a time, brushing in between and on top with melted butter. Cut lengthwise into 3 strips and stack them on top of one another. Place 1 tablespoon filling in a triangular shape near the end of the strip, then fold one corner of the pastry over the filling so that it forms a triangle. Continue folding the triangle over itself along the length of the pastry strip, wrapping the pastry around the filling. Place the triangles on a oven tray and brush all over with butter. Repeat with the remaining filo, butter and filling. Bake for 20 minutes or until golden. Serve warm or at room temperature.

The Culinary Chase's Note: I love the crispy, flaky texture of baked filo and savored the lamb and spice combination.  Truly a taste sensation to invigorate all of your senses.