Recipe: Lamb, Country Style (Aranaki Exohiko)

Hookery Cookery Home > Greek Recipes > Lamb, Country Style (Aranaki Exohiko) Serves 6


tender lamb and tasty country vegetables baked in delicious fillo pastry parcels


  • 3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned
  • 1 lb. 2 oz. (500g) round potatoes
  • 1 lb. 2 oz. (500g) carrots, coarsely cut
  • 4-5 spring onions, sliced
  • 11 oz. (300g) peas
  • 11 oz. (300g) cottage cheese, unsalted
  • salt and pepper
  • 1 lb. 2 oz. (500g) fillo pastry
  • 1 teacup butter, melted
  • one and a half teacups of olive oil
  • 2 tablespoons of dill, finely chopped
  • Cooking Instructions:

    1. Heat the oil in a pot or saucepan and sauté the onions in it
    2. Add the boned lamb and cook for a further 10 minutes or until the lamb has browned
    3. Add a sufficient amount of water to allow the meat to boil for one hour
    4. Add the vegetables and allow everything to boil for a further 20 minutes
    5. Remove the saucepan from the heat and allow to cool
    6. Cut the fillo pastry into strips of about 2o cms. in width
    7. At one end of each strip place a piece of lamb and some vegetables
    8. To the lamb and vegetable mix add pieces of cheese
    9. Brush melted butter on the end of the pastry sheets and fold over the lamb and meat to form ‘parcels’
    10. Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes
    11. Serve hot

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