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Arnaki Se Fillo (Lamb In Fillo)

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      Title: ARNAKI SE FILLO (LAMB IN FILLO)
 Categories: Greek, Meats, Lamb
      Yield: 6 Servings
 
           Karen Mintzias
      6    Boneless lamb leg steaks *
           Freshly ground black pepper
      2 tb Butter or oil
      2 md Onions; sliced
      1    Garlic clove
     12    Fillo sheets
    1/2 c  Butter; melted
           Salt
      3 md Tomatoes; peeled
      1 ts Rigani or oregano
    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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