1 lb. fillo dough
2 lb. ground lamb
1 lg. onion
Pignolia nuts (optional)
1 stick melted rendered butter

Lay fillo dough on counter. Cut widest part into 3 sections. Cover dough with damp towel to prevent drying. Brush one piece at a time with melted butter. Top with 1 tablespoon of meat mixture. Fold sides in about 1/2 inch. Roll and lay fingers in tray in rows. Brush tops with butter. Bake at 375 degrees until lightly brown. Serve warm or cool. May be frozen for future use.