• 1 Pound lean ground beef
  • 1 large onion, finely diced
  • 1/2 Cup California raisins
  • 3 stems parsley, finely chopped
  • 3 stems cilantro, finely chopped
  • 2 stems fresh mint, finely chopped
  • Pinch ground nutmeg
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon ground cumin
  • Chile flakes; to taste
  • Salt; to taste
  • 15 sheets (14x9-inches) phyllo dough
  • 1/2 Cup melted butter
  • egg yolk
  • Harissa sauce; for dipping


Preheat oven to 325°F. Mix meat with onion, raisins, herbs and spices.

To assemble, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from package and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on a flat surface. Working from edges toward the center, lightly brush with melted butter and cut crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon meat mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water if needed, and roll up like a cigar. Seal ends securely. Repeat until all phyllo and filling are used.

Arrange Wini Minis 2 inches apart on baking sheet and bake for 15 to 20 minutes at 325°F until golden. Serve hot with harissa sauce for dipping.

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 50%); Total Fat 6 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 15; Sodium 95; Potassium 101; Total Carbohydrate 9; Dietary Fiber <1; Sugars 2; Protein 5; Calcium 8; Iron 1;

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