Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, add 1 tablespoon butter, garlic and shallots
. Cook until soft. Add the ground lamb and cook until done. Remove the mixture to a bowl and cool for 5 minutes. Add the feta, herbs
and nutmeg, and season with salt and pepper.
the remaining 1 stick butter in a small saucepan
, and then cool. Cover the phyllo
stack with 2 overlapping sheets of plastic wrap
and then a dampened kitchen towel.
Arrange 1 phyllo sheet on a work surface, with a long side nearest you. Keep the remaining sheets covered. Brush with some melted butter. Top with another phyllo sheet and brush with more butter. Cut the buttered phyllo stack lengthwise into 6 strips.
Put a heaping teaspoon of lamb filling near one corner of a strip on the end nearest you, and then fold the corner of the phyllo over to enclose the filling and form a triangle. Continue folding the strip, like a flag, maintaining a triangle shape. Put the triangle, seam-side down, on a large baking sheet and brush the top with butter. Make more triangles in the same manner, using all of the phyllo sheet and filling, making 12 turnover.
Bake the triangles in the middle of the oven until golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly.