Moroccan lamb filo pie with chermoula drizzle recipe | Sainsbury`s Magazine

Ingredients

• 6 large sheets filo pastry
• 75g butter, melted
• 1 tbsp rapeseed oil
• 2 red onions, sliced
• 2 garlic cloves, sliced
• 1 1⁄2 tbsp Inspired to Cook Middle Eastern Spice Mix
• 75g sun-dried tomatoes, chopped
• 500g lamb mince
• 30g toasted pine nuts
• 200g houmous (we used Sabra)
• 100g halloumi, coarsely grated
• 1 x 30g pack coriander
• 1⁄2 x 30g pack parsley
• 2 garlic cloves
• pinch of ground cumin
• pinch of chilli flakes
• zest and juice of 1 lemon
• 4 tbsp extra-virgin olive oil