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Arnaki Se Fillo (Lamb In Fillo)

Category: Greek

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

Karen Mintzias
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tbsp Butter or oil
2 medium Onions, sliced
1 Garlic clove
12 Fillo sheets
1/2 cup Butter, melted
Salt
3 medium Tomatoes, peeled
1 tsp Rigani or oregano
125 g Feta cheese, cut in 6 slices

Instructions:

*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