Greek Lamb and Feta Parcels

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Greek Lamb and Feta Parcels

Greek Lamb and Feta Parcels

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:

Let’s cook:

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Greek Lamb and Feta Parcels
Votes: 2
Rating: 5
You:
Rate this recipe!
Cuisine Greek
Prep Time 40 minutes
Cook Time 35 minutes
Servings
portions
Ingredients
Cuisine Greek
Prep Time 40 minutes
Cook Time 35 minutes
Servings
portions
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
All the preparation:
  1. Prepare the lamb as the picture, cut off the excess fat and de-bone.
  2. Put one sheet of cling film over the meat, then use a mallet to flatten the meat - this will not just double the area of meat but it will also tenderise it.
  3. Make sure you have both cheeses, the potatoes and the onions are ready, next to the meat.
  4. On a hight heat, using both the oil and butter, fry the onion, then the potato, then lastly the meat, using the same oil. The reason why you cook the meat last as it will discolour the oil.
  5. Remove from the pan and put on kitchen paper to take off the excess oil. Then set aside.
  6. In a separate bowl, mix the fried lamb with the garlic and set aside with the rest of the ingredients.
To assemble the parcels:
  1. Have a damp cloth ready to use when you open the filo. You must cover the pastry with this or they will dry up quite quickly.
  2. Lay one sheet on a flat surface, lightly brush butter onto it, then fill in with one potato then the lamb, the onion then both cheeses and then sprinkle with oregano and seasoning and then fold over.
  3. Roll up the parcel making sure you butter the outside too, then put in a oven proof dish. Repeat this process until they are all done.
  4. Make sure the oven is medium hot but not too hot or they will burn before they get a chance to cook. Gas mark 3/170c for 45 mins or until they have a little colour.
  5. You can eat them on their own, or with Greek Salad or as you wish - they go with anything.
Recipe Notes

I have made this recipe with raw meat and vegetable and the result was just as nice. You can also use chunks of meat as long it's lamb, I used lamb cutlet as they are more tender. Also you can use half a filo sheet if you want them lighter. I like lots of filo as they get very flaky and crispy I love that!

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