Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 12 Fillo sheets
6 Boneless lamb leg steaks * 1/2 c Butter; melted
Freshly ground black pepper Salt
2 tb Butter or oil 3 md Tomatoes; peeled
2 md Onions; sliced 1 ts Rigani or oregano
1 Garlic clove 125 g Feta cheese; cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch) thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes

Trim steaks of most of the fat and shape neatly - trimmings can be
used in a ground lamb dish. Season with pepper.

Heat butter or oil in a frying pan and brown steaks quickly on each
side - do not cook through. Lift out onto a dish and leave until
cool. Add onions to pan and fry gently until transparent, add garlic
and remove from heat.

Brush a sheet of fillo pastry with melted butter and place another
sheet on top, brushing again with butter. Fold in half to make
almost a square of fillo. Put aside and cover wtih a dry tea towel,
then one dampened with warm water. Repeat with remaining fillo to
give 6 prepared squares. Take one square and brush top with butter -
leave remaining pastry covered. Place a lamb steak in the centre and
season lightly with salt. Top with onion-garlic mixture and cover
with 2 slices of tomato. Sprinkle with a little rigani, salt and
pepper and place a slice of feta cheese on top. Bring up ends of
fillo pastry and double-fold over top. Fold in ends as you would a
package then tuck ends underneath. This is known as a the chemist's
(druggist's) fold. Place on a buttered baking tray. Repeat with
remaining ingredients.

Brush tops and sides of packages lightly with melted butter and bake
in a preheated hot oven for 15 minutes. Serve immediately if
possible, though they will survive in the oven with heat turned off
for about 10 minutes. Garnish with parsley sprigs and serve with
boiled green beans or zucchini dressed with olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can be used instead
of the steaks. You will require 12, and place 2 in each package.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

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