Lamb Exohiko (Lamb Stuffed Phyllo Parcels) from Closet Cooking

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

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 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
  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 oven until lightly golden brown on top, about 20-25 minutes.