Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 16 Potato balls; parboiled
2 tb Olive oil 16 Cherry tomatoes; peeled
8 Loin lamb chops 1/2 lb Kasseri cheese; in 8 pieces
18 Sheets commercial phyllo Salt freshly ground pepper
6 tb Butter; hot and melted 3/4 c Chopped fresh parsley
2 c Peas; cooked and drained 1 pn Dried oregano

*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.

In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
turning frequently. Lower the heat and simmer for 15 minutes, then remove
from the heat. Meanwhile, unroll the filo sheets and cover with a damp
towel. In a small pan over low heat, have the butter hot without letting
it brown. Remove two sheets of filo, brush with hot butter over the first,
then cover with the second sheet and brush it with butter. In the center
of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls,
2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper,
a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo
around the lamb and vegetables like a sealed parcel. Place, seam side
down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
aside while you repeat the procedure with the remaining ingredients to make
8 "parcels". Brush hot butter on the tops, then bake in a moderate oven
(350 F) for 45 to 50 minutes or until golden in color. Remove from the oven
and arrange on a warm platter or on individual dishes. Serve warm, with a
fresh-cooked or raw vegetable salad.

Note: The vegetables and herbs may be varied. Substitute green beans or
lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko
is frequently prepared using buttered waxed paper, parchment paper or
aluminum foil rather than with filo.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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