Lamb and spring greens wreath

Celebrate the arrival of spring with this Easter showstopper, packed with lamb and spring greens, flavoured with garlic and fragrant rosemary

Lamb and spring greens wreath

If you’re expecting guests at your Easter table this year, this lamb wreath will make the perfect centrepiece for a showstopping spring feast. Bursting with seasonal flavours of lamb and fresh spring greens, it’s a guaranteed crown-pleaser that’s made for sharing (with your guests and your Instagram feed!).



  • Lamb mince 500g
  • Olive oil 1 tsp
  • Onion 1, finely chopped
  • Garlic 3 cloves, finely chopped
  • Ground cumin 1 tsp
  • Tomato puree 2 tbsp
  • Spring greens 50g, sliced
  • Dried oregano 1 tsp
  • Fresh rosemary 10g, finely chopped, plus extra to garnish
  • Filo pastry 8 1/2 sheets
  • Butter 75g, melted
  • Sesame seeds handful
  • Low fat Greek style natural yogurt 100g
  • Mint leaves 10g, chopped


  • Step 1

    Heat a large, lidded frying pan over a high heat and add the lamb. Fry for 8-10 mins until the lamb starts to brown.

  • Step 2

    Start preheating the oven to 200°C/180°C Fan/Gas Mark 6.

    Lower the hob heat to medium, add the oil, onion, garlic, cumin, tomato purée and greens and season. Stir, cover and cook for 20 mins until the lamb is cooked. Stir in the oregano and most of the rosemary and remove from the heat.

  • Step 3

    Place 1 sheet of pastry on a clean surface, brush with melted butter and top with another sheet of pastry. Repeat to use 4 sheets of pastry. Keep the remaining 4½ sheets of filo under a damp tea towel to stop them drying out.

  • Step 4

    Keeping the longer side of the pastry sheets facing you, lay half the lamb mix in a line along the middle of the top sheet of filo. Starting at the side nearest to you, roll the sheets away to make a long tube. Transfer to a lined baking tray, with the seam underneath, and shape into a semicircle

  • Step 5

    Repeat with the other 4 sheets of filo and filling and transfer to the baking tray. Halve the remaining pastry half and brush with butter. Use this to join the 2 tubes together to form a wreath. Brush with butter and sprinkle with sesame seeds. Bake for 15-20 mins until golden.

  • Step 6

    Mix the yoghurt, most of the mint leaves and some seasoning in a bowl and top with mint leaves. Serve the dressing with the wreath.