Mini Moussaka Bites

Ingredients

• 1 onion
• 1 Garlic clove
• 5 tbsp olive oil
• 300 g ground lamb
• 400 g diced tomatoes (canned)
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 0.5 tsp dried rosemary
• 1 tsp cinnamon powder
• 1 small eggplant
• 1 small zucchini
• olive oil (for greasing and brushing the pan)
• 400 g filo dough
• 250 g feta cheese

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Brown the ground lamb in 1 tbsp olive oil until crumbly, add onion and garlic, cook briefly, then add tomatoes and simmer uncovered for about 10 minutes; season with salt, pepper, oregano, rosemary, and cinnamon.

2. 2.

   Clean and wash the eggplant and zucchini, slice them. Fry the slices in 3-4 tbsp olive oil in batches, lightly salting each batch.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Grease the wells of a muffin tin with a little oil. Cut the filo dough into 24 roughly equal pieces (about 12x12 cm). Brush each sheet lightly with oil and layer three sheets folded together in each cup. Distribute the lamb mixture and vegetables over the cups, sprinkle with feta cheese, then dust again with oregano. Bake for 15-20 minutes until the dough is golden brown. Remove from oven and arrange two cups on each plate. Serve with a fresh salad.