1 pound lean ground sirloin
1/2 cup onion, chopped
1/3 cup dried currants
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup water
1 tablespoon cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Cook meat (stirring to crumble) and onion in a nonstick skillet over medium heat until browned. Drain meat mixture in colander and wipe drippings from skillet with a paper towel. Return meat and onions to skillet, add currants and next six ingredients and stir well. Mix cornstarch and water and add to meat mixture and cook over medium heat for 2 minutes. Remove from heat and set aside.

Working with 1 piece of phyllo dough at a time cut each sheet lengthwise into 4 strips (keep remaining dough covered to avoid drying out). Place 2 strips on top of each other and spoon about 1-tablespoon meat mixture onto the end of the dough. Fold the left bottom corner over mixture, forming a triangle; continue folding back and forth until reaching the end of the strip. Place triangles, seam side down, on a baking sheet and lightly spray with nonstick cooking spray. Continue with remaining dough and meat mixture. Bake at 400 degrees for 12 minutes or until golden brown.

Makes 30 triangles
Serving Size: 2 pieces