Spiced Lamb Triangles

Directions

1. 1
   To make lamb filling--- In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.
2. 2
   Set a large nonstick skillet over low heat and add the pine nuts; cook, stirring, until well toasted, 3 to 4 minutes - turn out onto a plate to cool.
3. 3
   Chop pine nuts and reserve.
4. 4
   Add oil to the skillet and heat over medium heat, then add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes.
5. 5
   Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
6. 6
   Transfer to a colander and drain off fat; return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute.
7. 7
   Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)
8. 8
   To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350 F (175 C).
9. 9
   Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
10. 10
    In a small bowl, whisk together egg white, oil and salt.
11. 11
    Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds.
12. 12
    Brush the lengthwise half of each strip lightly with the egg-white mixture and fold in half; brush the top of each strip lightly with the egg-white mixture.
13. 13
    Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle; continue to fold the triangle onto itself, as you would fold a flag.
14. 14
    Place on the prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling.
15. 15
    Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired.
16. 16
    Bake for 20 to 25 minutes, or until dark golden.
17. 17
    Let cool for 5 minutes before serving hot.
18. 18
    (The triangles may be baked up to 2 days in advance, then reheated in a 350 F (175 C) oven for 10 to 12 minutes, or until heated through.)