2 tablespoons olive oil
300 grams lamb mince
3 spring onions, thinly sliced
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1⁄2 teaspoon ground cinnamon
1⁄4 cup chopped coriander or flat-leaf parsley
1 free-range egg, beaten
100 grams ricotta or cottage cheese, well drained
50 grams gruyere or cheddar cheese, grated
sea salt and freshly ground pepper
Filling: Heat the olive oil in a sauté pan and cook the lamb over a high heat until nicely browned. Break the meat up with the back of a spoon so there are no large lumps. Add the spring onions, garlic, paprika, cumin and cinnamon, season well and cook for 3-4 minutes. Tip into a bowl and cool for 10 minutes. Add the remaining ingredients and mix well. Cool.
Preheat the oven to 200°C.
To assemble: Working with one sheet of filo pastry at a time, place it on the bench and brush with melted butter. Fold in half and turn so the long side is towards you. Brush the edges with butter. Place a line of filling along the side closest to you, leaving a 2 cm border each end. Roll up to form a cigar, leaving the ends untucked. Gently squeeze the ends to form a ‘cracker’. Place on a lined baking tray and brush with butter. Repeat with the remaining filling and filo.
Bake for 15-20 minutes or until golden and very crisp. Arrange on a serving platter and dust with icing sugar and a pinch of cinnamon. Makes 12