Step 1

Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the lamb mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until lamb changes colour. Add the cumin, coriander and cloves and cook, stirring, for 30 seconds or until fragrant. Transfer to a heatproof glass or ceramic bowl.

Step 2

Use your hands to squeeze the excess liquid from the spinach. Add the spinach to the bowl with the mince mixture. Crumble the feta into the bowl and stir until well combined.

Step 3

Place the filo sheets on a clean work surface. Cut in half lengthways. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold into three lengthways to make a 5cm-thick strip of pastry. Place 2 teaspoonfuls of lamb mixture on the narrow end closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover the filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat with the remaining pastry, melted butter and filling to make 24 triangles.

Step 4

Preheat oven to 180C. Brush triangles with the remaining melted butter and sprinkle with cumin or fennel seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

Step 5

Place triangles in a large serving bowl and serve immediately.