Lamb Exohiko

The lamb was of course already cooked and just needed to be warmed up and I sauteed the onions and peppers a bit to ensure that they would be tender even with the short bake time. These phyllo parcels also include a nice big, 1/4 inch thick, slab of cheese which is placed on top of filling ingredients and melts down into everything else in the parcel when it bakes. Any melty cheese would work in these parcels but it seemed only fitting to go with a Greek cheese so I went with a graviera , but a good substitute would be a gruyere. 

Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)

Buttery, light and flaky phyllo dough parcels of tender slow roasted lamb, spinach, onions, peppers, tomato and two kinds of cheese!

ingredients

• 1 teaspoon olive oil
• 4 cups fresh spinach
• 1 clove garlic, chopped
• 2 tablespoons feta, crumbled
• 2 green onions, sliced
• 1 tablespoon dill, chopped
• pepper to taste
• 1 teaspoon olive oil
• 1/2 small onion, thinly sliced
• 1/4 green pepper, thinly sliced
• 8 sheets phyllo dough
• 1/4 cup melted butter or olive oil
• 1/2 pound cooked lamb
• 4 (1/4 inch) slices ripe tomato
• 4 (1/4 inch) slices graviera or gruyere

directions

1. Heat the oil in a pan over medium heat, add the spinach and garlic and cook until the spinach is wilted and most of the liquid has cooked off, about 3-5 minutes.
2. Remove from heat, mix in the feta, green onions and dill, season with pepper and set aside.
3. Return the pan to the heat, add the oil, onions and green pepper and saute until just tender, about 3-5 minutes and set aside.
4. Brush a sheet of phyllo dough with butter followed by a second sheet and more butter. Place 1/4 of each of the lamb, spinach, onions and peppers, tomato and cheese onto the phyllo dough, fold the dough up wrapping to cover and brush the top with more butter. Repeat three more times.
5. Place the parcels on a baking sheet and bake in a preheated 350F/180C oven until lightly golden brown on top, about 20-25 minutes.

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