Lamb Cheese and Tomatoes in Filo Packets Recipe
Ingredients
| Lamb shoulder | 1 Kilogram | |
| Onions | 250 Gram, sliced | |
| 2 tablespoons fruity olive oil | ||
| Rosemary | 1/2 Teaspoon, crushed | |
| Tomatoes | 300 Gram, skinned | |
| Ground pepper | 1 To taste | |
| Feta cheese | 250 Gram | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Flat leaf parsley | 25 Gram, finely chopped | |
| PASTRY PARCEL | ||
| 12 sheets of filo pastry, 50 x 30 cm (20 x 12 in), defrosted | ||
| Olive oil | 125 Milliliter | |
| Cracked wheat | 2 Teaspoon | |
| Sesame seeds | 1 Tablespoon | |
| Salt | To Taste | |
Directions
In a large flameproof casserole, heat the oil in 2 tablespoons olive oil.
Fry the onions over gentle heat until transparent.
Add the cubed lamb and brown on all sides.
Add the rosemary and chopped tomatoes and season with salt and pepper.
Simmer for 15-20 minutes (depending on the cut - 15 minutes for the shoulder, 25 for the leg).
The sauce should be reduced and quite thick.
Crumble the feta with the garlic and chopped parsley and reserve.
Unwrap the filo and place under a damp cloth, removing only one sheet at a time.
Place one sheet on a work surface and brush it evenly with olive oil.
Place a second layer directly on top and brush with a layer of olive oil.
Sprinkle a pinch (1/4 teaspoon or less) of rice or cracked wheat over the middle of the pastry, leaving a 7.5 cm (3 in) border on all sides.
Roughly divide the meat by the number of packets you wish to make - 6 or 8.
Spoon a portion of meat and sauce over the central area, and sprinkle with a little of the crumbled feta mixture.
Fold the filo ends over the filling, then fold the sides inward.
Roll it up, making sure the sides stay tucked in.
Place the envelope, seam-side down, on an oiled or non-stick baking sheet.
Brush the top with olive oil and sprinkle with sesame seeds.
Continue until you have used up all the filling.
Bake in an oven preheated to 180°C (350°F gas 4) for about 30 minutes until the filo packets are golden brown.
Fry the onions over gentle heat until transparent.
Add the cubed lamb and brown on all sides.
Add the rosemary and chopped tomatoes and season with salt and pepper.
Simmer for 15-20 minutes (depending on the cut - 15 minutes for the shoulder, 25 for the leg).
The sauce should be reduced and quite thick.
Crumble the feta with the garlic and chopped parsley and reserve.
Unwrap the filo and place under a damp cloth, removing only one sheet at a time.
Place one sheet on a work surface and brush it evenly with olive oil.
Place a second layer directly on top and brush with a layer of olive oil.
Sprinkle a pinch (1/4 teaspoon or less) of rice or cracked wheat over the middle of the pastry, leaving a 7.5 cm (3 in) border on all sides.
Roughly divide the meat by the number of packets you wish to make - 6 or 8.
Spoon a portion of meat and sauce over the central area, and sprinkle with a little of the crumbled feta mixture.
Fold the filo ends over the filling, then fold the sides inward.
Roll it up, making sure the sides stay tucked in.
Place the envelope, seam-side down, on an oiled or non-stick baking sheet.
Brush the top with olive oil and sprinkle with sesame seeds.
Continue until you have used up all the filling.
Bake in an oven preheated to 180°C (350°F gas 4) for about 30 minutes until the filo packets are golden brown.
Chef
