Lamb & Feta cheese Filo Parcels
Greek cuisine has a great appetite for lamb recipes. The most prominent dish is oven roast lamb accompanied by deliciously roasted potatoes with lemon, olive oil and oregano. After the long period of lent, one of the widely celebrated traditions for Greek families is to have lamb on Easter day. This tradition requires the whole lamb to be roasted slowly in a long spit over an open fire until the meat melts of the bone.
Another popular way of cooking lamb is by tighty wrapping a shoulder or a leg on parchment paper so as to form a parcel, also known as "Kleftiko". The lamb, paired with sliced onions, smashed garlic cloves and fresh herbs is coated generously with olive oil and baked slowly in low heat for a few hours.
This recipe is a modern twist of lamb cooked in parcels but the parcels here are fromed with filo pastry and the filling is enriched with peas, carrots and feta. As feta slowly melts in the parcels, it adds a tangy cheesy saltiness to every bite. It is an easy lamb recipe, with an extra crunch that is hard to resist.
- 750 gr lamb, shoulder or leg, cubed
- 200 gr peas (fresh or frozen)
- 1 carrot, chopped
- 1 potato, diced
- 1 onion, chopped
- 200 gr feta cheese
- 1 tbsp. of mustard
- 1 small bunch of dill, finely chopped
- 1 packet of filo pastry (500gr)
- Salt and pepper to taste
- Vegetable oil for frying
- Olive oil
- Rinse and pat dry the lamb.
- Heat a little olive oil in a pot and cook the onions until translucent. Add the meat cubes and seal it all around. Season with salt and pepper
- Add boiling water in the pot enough to cover the lamb, bring back to the boil and then lower to a simmer for approximately 45 minutes.
- Meanwhile, add the chopped carrot to a pan of boiling water and shallow fry the diced potato in a separate pan.
- Add the peas to the pan with the carrot slices 2 minutes before you finish cooking and drain.
- Once the vegetables have completely drained and the potatoes have cooled down a bit, transfer in a bowl and crumble in the feta cheese. Add the dill and mustard and gently stir to coat the mix. The filling for your parcels is ready.
- You will need one sheet of filo for each parcel, folded in two. Lay the folded sheet in front of you with the narrow side facing you and place a portion of cooked lamb to the bottom end of the filo sheet; then add two generous spoonfuls of the vegetable and feta mix. Don’t overfill the parcels and make sure there is enough space (about 2cm) on either side of the filling. Fold the sides in and start rolling up the parcel.
- Place the parcels next to each other tightly in a roasting pan seam down and brush with olive oil before baking.
- Bake at 180 °C in a preheated oven for 35-45 minutes, until golden and crunchy.
Serve with a simple lettuce, sping onion & dill salad along with barrel-aged feta drizzled with olive oil on the side.