Moroccan Lamb Filo Parcels

Three layers each of filo pastry, with cooked Moroccan-style lamb mince, fried with onion and pine nuts inside. Served with a mixed salad and a yoghurt and mint sauce.

This was the first time I made this (no pics yet) and I think it needs work. The original recipe said to add the onions in AFTER the mince, which I don't think went well at all. The spices need to be quite heavy, and I think a vegetable component like aubergine/spinach inside will do well to break up the heaviness of the lamb. I am thinking of making the filling fatter, and possibly putting in a small layer of Panko at the bottom, as in a strudle, to soak up excess fat.

Further updates when tried.