I wonder how many of you have tried these gorgeous little pastries – they are not just another way of doing meat wrapped in pastry because they are really special – Greek Lamb and Feta Parcels – really good. It’s hard to describe how lovely they are and when they are cooked most of the cheese has melted, it seems to get absorbed within the lamb – honestly! It disappears somewhere! So this is why I use lots of cheese.
I love-making this dish when it rains and if it is dark outside and as it takes a bit of time to prepare, I just put the TV on and prepare the dish at my leisure. I make this dish mostly in autumn, but you can still enjoy it with salad in the summer, or just on its own. The reason I call this dish Greek is because I picked up the idea from restaurant in Greece in an area of Halkidiki. They offered something similar – as soon as I had a bite, I realised this was something I had to cook at home, it was quite easy to create something of my own that was really similar, and as soon as I got home I made it!
I fell in love with this dish since then. yes I know it is time consume but I assure you its worth every bit of it. You wont be disappointed. So you see it’s worth the wait.
I love travelling and trying local cuisines because I know that as soon as my holidays are finished I end up with some new dishes to try. This is what I love about holidays – not only I relax but I learn things too. So now I would like to share these Greek Lamb and Feta Parcels with you: