Mediterranean Phyllo Cups

You won't be able to eat just one of these little flavorful phyllo packages. Packed with lamb, eggplant, pistachios and feta cheese my Mediterranean Phyllo Cups are packed with flavor. 

1 - eggplant

1/2 lb - ground lamb (can substitute ground beef)

1 - medium sized shallot, diced

2 - cloves of garlic, minced

1 TBS - Olive oil

Additional Olive oil for brushing phyllo dough, muffin tin, and eggplant.

1/2 cup - crumbled feta

1/3 cup - chopped pistachios (1/4 cup for the mixture, the rest is sprinkled over the top of the cups)

1/4 tsp - ground cumin

1/2 tsp - coriander

1/4 tsp - cinnamon

1/4 tsp - red pepper flakes

1/4 tsp - black pepper

1/2 tsp - salt

3 TBS - chopped fresh mint

6 sheets phyllo dough

Pre heat oven to 400 degrees.

Cut the eggplant in half length wise and brush the inside with a little oil. Sprinkle with pinch of salt and pepper. Cook on a baking sheet for 20-30 minutes until cooked through. When done set aside until cool enough to handle. Once cool remove the flesh from the skin and coarsely chop.

While the eggplant is cooking, heat a saute pan with the TBS of olive oil over medium heat. When hot add the shallot, garlic and a pinch of salt. Cook for 2-3 minutes then add the ground lamb. Season the lamb with a couple pinches of salt and continue cooking till the lamb has finished browning. When done set aside to cool.

When both the eggplant and lamb are cool combine them into a bowl with the feta, pistachios, cumin, coriander, cinnamon, red pepper flakes, black pepper, salt and mint. Stir to combine. This makes enough for approximately 12 phyllo cups.

Take one phyllo sheet and lay it out flat on your work surface. Gently brush the sheet with a little olive oil. Place another phyllo sheet on top and again brush it with olive oil. Continue this pattern till you have stacked 6 sheets. Cut the phyllo in half vertically and again in half horizontally to make 4 separate squares. Each square will create one cup. Repeat process to create as many squares as needed.

Liberally brush the inside of a standard muffin tin with olive oil, gently push down one square into each oiled muffin cup. Spoon the lamb eggplant mixture into each cup filling to a little over 3/4 full. Gently fold the phyllo dough over the top of the cup to cover the filling. Brush the top of the cup with olive oil (to help brown) and sprinkle with a little chopped pistachio.

Bake for 20-25 minutes till the top of the cups is golden brown.