Spiced Lamb & Pumpkin Phyllo Triangles with Hot Honey Dip

Spiced Lamb & Pumpkin Phyllo Triangles: Ingredients

• Ground Lamb: This is the star, bringing a rich, savory depth. I usually go for a slightly leaner blend, but a bit of fat just adds flavor, honestly. Don’t use anything too bland here, it’s worth it for the taste.
• Pumpkin Puree: Adds a beautiful sweetness and creamy texture that balances the lamb. I usually roast my own pumpkin for that deep flavor, but canned pumpkin puree (NOT pie filling, just don’t) works perfectly in a pinch. It gives such a lovely color too.

• Yellow Onion & Garlic: The aromatic foundation! I’m a firm believer in more garlic, always. These create the savory base for our Spiced Lamb & Pumpkin Phyllo Triangles, don’t skimp on sautéing them until they’re soft and fragrant.

• Cumin, Coriander, Cinnamon, Nutmeg: These are your flavor boosters, giving that warm, earthy, slightly sweet Mediterranean vibe. I tried adding a pinch of allspice once, and it worked… kinda, but this blend is my tried-and-true.

• Phyllo Dough: The magic wrapper! It’s delicate, yes, but gives that incredible flaky crunch. Make sure it’s fully thawed, or you’ll have my earlier kitchen disaster on your hands. It’s truly what makes these triangles special.

• Unsalted Butter: Essential for brushing those phyllo layers! It creates that golden, crispy exterior. I’ve had shopping mishaps where I grabbed salted, and it was a bit much, so stick to unsalted for control.
• Greek Yogurt: For our dipping sauce, it’s all about that creamy, tangy base. I always use full-fat, it just makes the sauce so much richer and more satisfying.
• Honey & Chili Flakes: The hot honey kick for the dip! This sweet and spicy combo is pure genius with the savory triangles. I love seeing the little flecks of red chili in the golden honey.

Crafting Your Spiced Lamb & Pumpkin Phyllo Triangles

Prepare the Pumpkin Puree:

If you’re roasting your own pumpkin, cut it in half, scoop out the seeds, and brush with a touch of olive oil. Roast at 400°F (200°C) for about 30-40 minutes, or until fork-tender. Once cool, scoop out the flesh and mash it into a smooth puree. Honestly, the smell of roasting pumpkin filling the kitchen is just the best. I sometimes forget to let it cool completely and burn my fingers, oops, so be patient!

Sauté the Lamb & Aromatics:

In a large skillet over medium-high heat, brown the ground lamb, breaking it up as it cooks. Drain any excess fat. Add the chopped yellow onion and minced garlic, cooking until the onion softens and becomes translucent, about 5-7 minutes. This is where the kitchen starts smelling incredible, and I often find myself taking a deep breath of all those savory notes. Don’t rush this step, it builds the base flavor for our Spiced Lamb & Pumpkin Phyllo Triangles.

Build the Savory Filling:

Stir in the cumin, coriander, cinnamon, and nutmeg with the lamb mixture. Cook for another minute until fragrant you’ll really smell those spices bloom, it’s amazing! Then, add the pumpkin puree, a good pinch of salt, and a crack of black pepper. Mix everything together until well combined and heated through. I always taste it here and often add a little more salt, it just brings out all the flavors. This is the heart of your Spiced Lamb & Pumpkin Phyllo Triangles, so make sure it’s seasoned to your liking!

Prep the Phyllo Dough:

Carefully unroll the thawed phyllo dough onto a clean, dry surface. Cover the stack with a damp kitchen towel to prevent it from drying out this is a critical step I learned the hard way after having brittle, cracking phyllo too many times! Melt your unsalted butter. You’ll need a pastry brush for the next steps, it makes the process so much easier, honestly. Keep your workspace tidy, because phyllo can be a bit messy.

Assemble the Triangles:

Lay one sheet of phyllo dough flat. Brush it lightly with melted butter. Place another sheet on top and brush again. Repeat with a third sheet, so you have three buttered layers. Cut the layered phyllo lengthwise into three equal strips. Place a spoonful of the lamb-pumpkin filling at one end of each strip. Fold the corner of the phyllo over the filling to form a triangle, then continue folding it like a flag until you reach the end of the strip. It takes a little practice, but even my slightly lopsided ones taste great!

Bake to Golden Perfection:

Place the assembled Spiced Lamb & Pumpkin Phyllo Triangles on a baking sheet lined with parchment paper. Brush the tops of the triangles with any remaining melted butter. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are beautifully golden brown and crispy. Oh, the smell as they bake is just heavenly, a mix of warm spices and buttery pastry. They should look flaky and inviting when they come out of the oven.

Whip Up the Hot Honey-Yogurt Dip:

While the triangles are baking, prepare your dipping sauce. In a small bowl, whisk together the Greek yogurt, honey, and chili flakes. Add a tiny pinch of salt to balance the flavors. Taste and adjust the honey or chili flakes to your preference I sometimes add a little extra chili for a real kick! This dip is an absolute game-changer for the Spiced Lamb & Pumpkin Phyllo Triangles, it adds a cool, tangy, and spicy contrast that’s just amazing.

Storage Tips

So, you’ve got leftover Spiced Lamb & Pumpkin Phyllo Triangles, lucky you! They actually hold up pretty well. Once completely cooled, store them in an airtight container in the fridge for up to 3 days. When it comes to reheating, I’ve made the mistake of microwaving them once, and the phyllo turned into a sad, chewy mess so don’t do that, lol. For that glorious crispiness, pop them back in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the phyllo is crunchy again. You can also freeze uncooked triangles! Assemble them, freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to a month. Bake from frozen, adding about 10-15 minutes to the cooking time.

Spiced Lamb & Pumpkin Phyllo Triangles: Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. I get it! For the ground lamb, ground beef or even ground turkey would work wonderfully here, though the flavor profile will be a little different I tried ground turkey once, and it worked… kinda, but I did add extra spices to compensate. No pumpkin? Sweet potato puree is a fantastic swap and brings a similar sweetness and texture to these Spiced Lamb & Pumpkin Phyllo Triangles. If you’re out of one of the specific spices, a good quality Mediterranean or Middle Eastern spice blend can often step in, just taste as you go. For a dairy-free option, use a plant-based butter for brushing and a coconut or almond-based yogurt for the dip. I’ve personally used olive oil instead of butter for the phyllo, and while it’s not quite the same crisp, it’s still good!

Serving Spiced Lamb & Pumpkin Phyllo Triangles

These Spiced Lamb & Pumpkin Phyllo Triangles are so versatile! They make a fantastic appetizer for a gathering, or a light but satisfying main course. For a full meal, I love serving them alongside a fresh, crisp green salad with a lemon-tahini dressing the brightness really cuts through the richness. A simple side of fluffy couscous or rice would also be lovely to soak up any stray sauce. And for drinks? A dry white wine or even a sparkling rosé pairs beautifully. Honestly, a plate of these, a good rom-com, and a glass of something bubbly? Yes please, that’s my ideal Friday night. They’re also great for a casual brunch spread, adding a savory twist.

Cultural Backstory

Savory pastries, often wrapped in delicate phyllo or similar doughs, are a staple across the Mediterranean and Middle East. From Greek spanakopita to Turkish börek, the concept of flaky dough encasing flavorful fillings is ancient and beloved. My Spiced Lamb & Pumpkin Phyllo Triangles are my own little twist, inspired by those rich culinary traditions but playing with a more autumnal, sweet-and-savory combination. I first tasted a similar lamb and pumpkin dish at a small, family-run restaurant during a trip to Greece, and the flavors just stuck with me. It felt so authentic yet so comforting, and I knew I had to bring that warmth into my own kitchen, adding my personal touch with the hot honey dip.

Frequently Asked Questions

→ Can I make the filling for Spiced Lamb & Pumpkin Phyllo Triangles ahead of time?

Absolutely! I often make the lamb and pumpkin filling a day or two in advance. Store it in an airtight container in the fridge. It actually deepens the flavors, making assembly even quicker when you’re ready to bake.

→ Can I use a different type of meat for these Spiced Lamb & Pumpkin Phyllo Triangles?

Yes, you definitely can! Ground beef or ground turkey would be great alternatives. I’ve used ground turkey before, and it works, but you might want to add a bit more olive oil or a touch more spice to keep it flavorful.

→ How do I prevent the phyllo dough from breaking while assembling?

The trick is to keep it covered with a damp (not wet!) kitchen towel at all times, except for the sheet you’re actively working with. Also, make sure it’s fully thawed, not just mostly thawed that’s where I always made my mistake!

→ What’s the best way to reheat leftover Spiced Lamb & Pumpkin Phyllo Triangles?

For the best results, reheat them in the oven or a toaster oven at 350°F (175°C) for about 10-15 minutes. This will bring back that wonderful crispiness. Microwaving makes them soft and sad, which I learned the hard way.

→ Can I make these Spiced Lamb & Pumpkin Phyllo Triangles spicier?

Oh, absolutely! Feel free to add more chili flakes to the lamb filling itself, or even a pinch of cayenne pepper. For the dipping sauce, a bit of sriracha or a few extra chili flakes will give it a real kick, which I sometimes do for myself!