Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
- 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
- Produce
- Dill (1 tablespoon)
- Garlic (1 clove)
- Green onions (2)
- Green pepper (1/4)
- Onion, small (1/2)
- Spinach, fresh (4 cups)
- Tomato, ripe (1 4 (1/4 inch) slices)
- Meat
- Lamb, cooked (1/2 pound)
- Cooking & Baking
- Butter or olive oil (1/4 cup)
- Olive oil (2 teaspoon)
- Pepper (1)
- Phyllo dough (8 sheets)
- Dairy
- Feta (2 tablespoons)
- Graviera or gruyere (1 4 (1/4 inch) slices)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published April 3, 2012 (10 months ago).
78 people saved this recipe.
