Prep. Time 30 mins
Cooking Time 31 - 38 mins
Yields 3 to 4 servings
1 1/4 lb (625 g) ground lamb
1 small onion, chopped
1 small red bell pepper, trimmed and chopped
2 garlic cloves, chopped
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) mixed herbs
5 oz (140 g) Canadian Bleubry cheese, crumbled
12 phyllo dough sheets, thawed
Preheat oven to 325 °F (160 °C).
In large bowl, combine first 8 ingredients with Canadian Bleubry cheese.
Shape into 12 patties, soaking hands in water for easier handling. Cook patties some olive oil over high heat for 6 to 7 minutes on each side.
Stack two phyllo sheets, brushing them with melting butter. Cut each double sheet in half lengthwise. Place one patty on one end of double sheet. Roll up phyllo dough, only once. Fold sides of dough over patty and continue rolling to seal. Repeat 11 times. Brush top of phyllo wraps with melted butter and place in buttered baking pan. Bake for 25 to 30 minutes or until golden.
Remove from oven and let stand for 10 minutes. Serve two to three wraps per person. Serve with salad and sour cream or yogourt.