15-Min Crispy Lamb Ouzi
Shredded phyllo layered with spiced ground lamb, onion, and pine nuts, then baked until golden and crunchy. A weeknight spin on the Middle Eastern classic—no rolling required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1 medium, diced yellow onion
- ⅓ cup pine nuts
- 6 sheets phyllo sheets
- ⅓ cup olive oil
- 2 tsp warm spices (cinnamon, allspice, cumin)
- 2 tbsp fresh lemon juice
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add diced onion and cook, stirring, until softened, 3 minutes.
- 2
Add ground lamb, breaking it up with a spoon. Cook until no pink remains, 5 minutes. Stir in warm spices and lemon juice.
- 3
Toast pine nuts in a dry skillet over medium heat, tossing constantly, until light golden, 2 minutes. Add to lamb mix.
- 4
Brush a sheet pan with oil. Crumple phyllo sheets loosely over the pan to form a rough base layer.
- 5
Spread lamb mixture evenly over phyllo. Crumple remaining phyllo over top. Drizzle generously with remaining oil.
- 6
Bake at 400°F until phyllo is deep golden brown and crispy, 8–10 minutes. Serve hot.
Tools you’ll need
- large skillet
- dry skillet (for toasting nuts)
- sheet pan
- spoon or spatula
- pastry brush
- oven
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