To make lamb filling: 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 plat 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 sal and pepper.
Let cool.
(The lamb filling can be prepared ahead and refrigerated for up to 2 days.
) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F.
Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper.
In a small bowl, whist together egg white, oil, and salt.
Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds.
Brush the lenghtwise 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 prepeared baking sheet.
Repeat with the remaining phyllo, egg-white mixture and filling.
Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired.
Bake for 20 to 25 minutes, or until dar, 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.
) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium; 7 mg cholesterol.
**"Savory lamb and sweet golden raisins fill these delicious morsels.
" ~-From Eating Well, May/June 199 3.
