Recipe for Greek Style Lamb Wrapped in Filo

Written by in , Comments Off on Recipe for Greek Style Lamb Wrapped in Filo

Although this recipe uses lamb steaks, you can use any cut of lamb you desire, as long as it is cut into individual portions.

Greek Style Lamb Wrapped in Filo (Arnaki Se Filo) Recipe Ingredients:

  • 6 boneless lamb steaks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Greek olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 12 sheets filo
  • 1 stick salted butter, melted
  • 3 tomatoes, cut into 12 total slices
  • 5 ounces feta, cut into six slices
  • 1 teaspoon Greek oregano

Directions to Prepare Greek Lamb in Filo:

Preheat oven to 325 degrees Fahrenheit.

Sprinkle the lamb steaks evenly on both sides with salt and pepper. Add the olive oil to a frying pan and set the heat to medium-high. Add the lamb steaks in a single layer (you may need to cook in batches) and sear on both sides for five minutes on each side, or until both sides are browned. Remove from the skillet and set aside.

Lay one piece of filo flat on a clean work surface and brush with butter. Lay another piece on top of it and brush it with butter. Fold the filo in half (the short way) and brush the top with butter. Place one of the lamb steaks in the center, top with two tomato slices, one of the slices of feta, and sprinkle with oregano. Fold the filo over the lamb and brush with butter. Place the packet on a baking sheet with the seam side down and brush the top with butter. Repeat until you have made six packets

Place the baking sheet in the center of the preheated oven and bake until the filo packet is golden brown. This should take 25-30 minutes depending on your oven.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

Categorized in: ,

This post was written by Greek Boston