Low fat Spiced Lamb Triangles

In a small bowl, cover raisins with boiling water and let steep for 5 minutes, drain and set aside. Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plate to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic, saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice, cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice, cook until liquid is absorbed, about 1 minute. Season with salt and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.) Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, and salt. Lay a sheet of phyllo on the work surface with short side toward you. Cut lengthwise into thirds. Brush the lengthwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired. Bake for 20 to 25 minutes, or until dark, golden. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.) Servings: 24.