Lamb Exohiko

I enjoy reading other food blogger recipes and Peter, from Kalofagas (Greek Food and Beyond), is one I view on a regular basis.  His food postings always show at least three or four photos of each recipe along with tidbits of information allowing the reader to get a feel for the dish from start to finish.  Peter’s recipe illustrates an easy way to use leftover lamb.  Lamb is a good source of protein, zinc (helps with your immune system) and vitamin B12.  It is a staple in cuisines throughout the world including Turkey, Greece, New Zealand, Australia and countries of the Middle East.

Serves 4
recipe from Kalofagas
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Spinach Filling:
4 cup fresh spinach, or blanched, squeeze water out OR 1 (10oz/300gr) frozen spinach, thawed, squeeze water out, and coarsely chopped
4-5 scallions chopped
1 clove of garlic, minced
2 tbsp extra virgin olive oil
a shot of dry white wine
salt and pepper to taste
2 tablespoons chopped fresh dill
1 teaspoon dried Greek oregano

Additional Filling:
4 slices of green bell pepper
4 slices of ripe, firm tomatoes
4 slices of Graviera (or firm Gruyère) cheese, 1/4 inch thick
1 1/2 lbs. of diced cooked lamb meat, seasoned
8 sheets phyllo pastry
1/2 cup melted butter

Preheat oven to 180c (350f).

If you need to cook the lamb meat, season cubes of lamb with salt and pepper and place in a skillet with some olive oil over medium-high heat. Brown the meat on all sides then add about 1/4 cup of white wine and about an equal amount of stock. Cover and reduce heat to a simmer and cook for about 35-45 minutes or until most of the liquid is gone and the lamb is fork-tender. Finish off with a sprinkle of some dried Greek oregano, set aside and allow to cool.

For the spinach filling, place a skillet on the stove over medium heat and add olive oil, chopped scallions and chopped spinach and sauté for about 5-6 minutes. Add the shot of wine, reduce and season with some salt and pepper and chopped fresh dill. Place the slices of tomato and green pepper on top and allow them to cook for a minute or two. Remove from the heat and allow to cool. Carefully remove tomato and peppers and reserve in separate plate.

Divide meat into four equal portions. Have the fillings arranged in a row of plates: sautéed spinach, tomato slices, cheese and finally your pepper slices.

Remove the thawed phyllo from the fridge and allow to come to room temperature (15 minutes).  Take a sheet of phyllo and lightly brush it with the melted butter.  Place a second sheet of phyllo on top of the other sheet and brush again with butter.  Add a portion of lamb meat on the bottom of the phyllo, about 5 inches from the border. Top with some sauteed spinach, followed by a tomato, a slice of cheese and finally topped with the green pepper slice. Fold the bottom section of phyllo up and over the filling, followed by folding the two vertical sections of phyllo over. Now roll the phyllo packet up to the top end until the packet has been completed. Place Exohiko (seem side down) on a greased baking sheet. Repeat this step to assemble and wrap the other Exohiko portions. Brush the tops with melted butter and place in a pre-heated oven for 25-30 minutes or until golden. Remove from the oven, divide and plate. Serve with some roast potatoes and a seasonal green salad.

The Culinary Chase’s Note:  Oh my gosh!  This was so delicious!  Peter’s recipes are always mouth-watering to look at and to eat!   I didn’t cook the tomato or green pepper as I didn’t notice the instructions until after the packets were bundled up.  The steam inside the phyllo helped to soften both so I was pleased with the outcome.