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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.
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.
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.
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.
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.
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.