This recipe breaks with peasant tradition by using frozen phyllo pastry. Don’t be fooled into thinking that this detracts from the original taste in any way. It is just acceptance that things change and people have less time available in the 21st century.
- 2 Tbsp olive oil
- 8 loin lamb chops
- 18 sheets phyllo pastry
- 6 Tbsp butter
- 2 cup peas, cooked and drained
- 16 potato balls, parboiled
- 16 cherry tomatoes, peeled
- 1/2 pound (225 grams) Kasseri cheese, cut into 8 pieces
- salt and freshly ground pepper
- 3/4 cup chopped fresh parsley
- 1 pinch dried oregano
In a heavy skillet, heat the oil and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat.
Unroll the phyllo sheets and cover with a damp towel.
In a small pan over low heat, heat butter without letting it brown.
Remove two sheets of phyllo, brush with hot butter over the first, then cover with the second sheet and brush it with butter.
In the center of the buttered phyllo place 1 lamb chop, 2 Tbsp peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a heaped Tbsp of parsley, and a pinch of oregano.
Fold the phyllo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 “parcels”.
Brush hot butter on the tops, then bake in a moderate oven (350 F or 175 C) for 45 to 50 minutes or until golden in color.
Remove from the oven and arrange on a warm platter or on individual dishes.
Serve warm, with a fresh-cooked or raw vegetable salad.
This Greek Lamb Country Style recipe serves 8.