| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 170°C, gas mark 3. Line a large baking tray with baking paper.
Bring a large pot of salted water to the boil. Add the baby cauliflowers and blanch for 2 minutes until slightly tender. Immediately transfer to a bowl of iced water to stop the cooking. Drain and pat dry. Using a small knife, carefully carve a small cavity in the base of each cauliflower
In a bowl, combine the lamb mince with the harissa seasoning. Season with salt and pepper and pack the mixture into the carved base of each cauliflower to create a thick lamb layer.
In a bowl, mash the feta with the olive oil, lemon zest and juice until creamy. Spread generously over the cauliflower.
Lay out three sheets of phyllo pastry, brushing each layer lightly with melted butter. Cut into approx. 30cm squares. Place a cauliflower in the centre of each square and fold the pastry up around it to form a parcel. Tie the top with kitchen twine. Brush the parcels with melted butter and bake for 25–30 minutes until golden and crisp.
Serve the parcels warm with tzatziki.
