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1
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
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2
Lay the phyllo on the counter and cover with a damp kitchen cloth or damp paper towels.
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3
In a large skillet over medium-high heat, heat 1/4 cup of the oil.
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4
Add the lamb and cook, stirring, until no longer pink, about 3 minutes.
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5
Add the onions, garlic, salt, Essence, pepper and nutmeg, and cook, stirring, for 3 minutes.
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6
Add the oregano, stir well, and transfer to a large bowl.
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7
Add the cheese and mix well.
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8
Place 4 sheets of phyllo on the counter in front of you, and re-cover the remaining sheets.
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9
Brush the top sheet with 2 tablespoons of the oil.
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10
With a knife, cut the sheets in half lengthwise and then in half again, leaving 4 piles of phyllo, each about 3-inches wide.
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11
Working with 1 pile of phyllo, cover the remaining pieces.
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12
Place about 1/4 cup of the filling along the bottom of the phyllo.
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13
Bring up the bottom edge over the filling, then fold into a triangle (like folding a flag) to form a triangular package.
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14
Tuck the ends under and seal with oil.
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15
Repeat with the remaining phyllo and filling, placing the filled packages on the prepared baking sheet.
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16
Bake until golden brown, about 12 to 15 minutes.
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17
Remove from the oven and serve 1 or 2 phyllo triangles per person.
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18
Combine all ingredients thoroughly and store in an airtight jar or container.
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19
Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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20
Published by William and Morrow, 1993.
