Main Dishesclosetcooking
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!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
📝 Preparation Steps
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.
fresh spinach4 cupsgarlic, chopped1 clove
2
Remove from heat, mix in the feta, green onions and dill, season with pepper and set aside.
feta, crumbled2 tablespoonsreen onions, sliced2 gsmall onion, thinly sliced1/2dill, chopped1 tablespoon
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.
reen onions, sliced2 gsmall onion, thinly sliced1/2green pepper, thinly sliced1/4
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.
fresh spinach4 cupsreen onions, sliced2 gsmall onion, thinly sliced1/2
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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