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1
Preheat the oven to 350 degrees F. Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin.
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2
Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups.
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3
Brush lightly with melted butter.
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4
Cook until lightly golden brown, 4 to 6 minutes.
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5
Let cool.
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6
Place on a baking sheet and cover tightly with plastic wrap until ready to use.
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7
Heat the oil in a medium nonstick skillet over medium heat.
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8
Add the onions and garlic.
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9
Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper.
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10
Cook until the onions are tender, 5 to 7 minutes.
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11
Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper.
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12
Cook until the lamb is cooked through, about 5 minutes.
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13
Stir in the mint.
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14
To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup.
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15
Top with a heaping 1/4 teaspoon feta.
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16
Serve while filling is warm.
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17
Do Ahead Tips: The filo cups can be prepared up to 5 days in advance and stored in an airtight container.
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18
The filling can be prepared up to 2 days in advance and refrigerated.
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19
(Do not add the mint until assembly.)
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20
The cups can be filled up to 1 hour in advance and warmed in a 300 degree F. oven for 5 minutes.
