Lamb and Rice Pockets


Flakey phyllo dough filled with seasoned lamb, rice, and vegetables is a great way to get your protein, carbs, and veggies, all in one convenient pocket.

Nutritional info
per serving

Calories 499
Fat 31g
Saturated fat 14g
Carbohydrates 44g
Sodium 914mg
Fiber 3g
Protein 13g
Cholesterol 66mg

Lamb and Rice Pockets

6 pockets
Prep time: Cook time: Total time:


  • [1/2] lb. ground lamb
  • 3 TB. extra-virgin olive oil
  • [1/2] large white onion, chopped
  • 4[1/2] cups water
  • 1 cup fresh or frozen green peas
  • 2 large carrots, shredded
  • 1[1/2] tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. seven spices
  • [1/4] tsp. ground cardamom
  • [1/2] tsp. ground cinnamon
  • 2 cups brown basmati rice
  • 1 pkg. phyllo dough (12 sheets)
  • [1/2] cup butter, melted


In a large, 3-quart pot over medium heat, brown lamb for 5 minutes, breaking up chunks with a wooden spoon.

Add extra-virgin olive oil and white onion, and cook for 5 minutes.

Add water, green peas, carrots, salt, black pepper, seven spices, cardamom, and cinnamon, and bring to a simmer.

Add brown basmati rice, cover, reduce heat to low, and cook for 40 minutes.

Preheat the oven to 400ºF.

Place first sheet of phyllo on your work surface, brush with melted butter, lay second sheet of phyllo on top, and brush with melted butter. Cut phyllo into 10x10-inch squares.

Spoon 1 cup rice mixture into center of phyllo square, and fold each side over to form a square. Place pocket on a baking sheet, and brush top with butter. Bake for 15 to 20 minutes or until pockets are golden brown.

Serve warm with a side of Greek yogurt.

Tasty Tip
If you don't like carrots or peas, you can substitute your choice of vegetable instead. Try broccoli or asparagus, for example. Just be sure to chop whatever you decide to use small.

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Do you cook the rice first before adding it?

6 February , 2016

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