Arnaki Se Fillo(Lamb In Fillo)

* Exported from MasterCook *

ARNAKI SE FILLO (LAMB IN FILLO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Meats
Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions -- sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter -- melted
Salt
3 md Tomatoes -- peeled
1 t Rigani or oregano
125 g Feta cheese -- cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch)
thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking
time: 25-30 minutes

Trim steaks of most of the fat and shape neatly -
trimmings can be used in a ground lamb dish. Season
with pepper.

Heat butter or oil in a frying pan and brown steaks
quickly on each side - do not cook through. Lift out
onto a dish and leave until cool. Add onions to pan
and fry gently until transparent, add garlic and
remove from heat.

Brush a sheet of fillo pastry with melted butter and
place another sheet on top, brushing again with
butter. Fold in half to make almost a square of
fillo. Put aside and cover wtih a dry tea towel, then
one dampened with warm water. Repeat with remaining
fillo to give 6 prepared squares. Take one square and
brush top with butter - leave remaining pastry
covered. Place a lamb steak in the centre and season
lightly with salt. Top with onion-garlic mixture and
cover with 2 slices of tomato. Sprinkle with a little
rigani, salt and pepper and place a slice of feta
cheese on top. Bring up ends of fillo pastry and
double-fold over top. Fold in ends as you would a
package then tuck ends underneath. This is known as a
the chemist's (druggist's) fold. Place on a buttered
baking tray. Repeat with remaining ingredients.

Brush tops and sides of packages lightly with melted
butter and bake in a preheated hot oven for 15
minutes. Serve immediately if possible, though they
will survive in the oven with heat turned off for
about 10 minutes. Garnish with parsley sprigs and
serve with boiled green beans or zucchini dressed with
olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can
be used instead of the steaks. You will require 12,
and place 2 in each package.

From: "The Complete Middle East Cookbook" by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias



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