{"id":66,"date":"2010-04-13T07:39:00","date_gmt":"2010-04-13T11:39:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=66"},"modified":"2018-04-10T07:17:22","modified_gmt":"2018-04-10T11:17:22","slug":"lamb-exohiko","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2010\/04\/13\/lamb-exohiko\/","title":{"rendered":"Lamb Exohiko"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1463.jpg?ssl=1\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-4012\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1463.jpg?resize=480%2C343&ssl=1\" alt=\"IMG_1463\" width=\"480\" height=\"343\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1463.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1463.jpg?resize=300%2C214&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a>How would you feel if I presented you with a dish that presented you some of the favoured ingredients in Greek cuisine? All wrapped-up in one dish? You get spinach (check), you get tomato (check), you get green pepper (check), you get tender pieces of lamb (check), Greek cheese in Cretan Graviera (check) and it’s all wrapped up in a packet of phyllo pastry (check)!<a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1456.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-4013\" title=\"IMG_1456\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1456.jpg?resize=480%2C360&ssl=1\" alt=\"\" width=\"480\" height=\"360\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1456.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1456.jpg?resize=300%2C225&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p>Here’s a version of “Exohiko” where a parcel of food is presented to you at the table. Exohiko dishes can appear wrapped in parchment, in aluminum foil or in this case, phyllo pastry. Here, you get to eat the dish, wrapping and all. This recipe is for four (you need eight sheets of phyllo) which means you’ll have leftover phyllo. My solutions to you? Make more than four (up to ten servings) or combine this recipe with with another.<\/p>\n<p>With the remaining phyllo, you could make a smaller <a href=\"https:\/\/kalofagas.ca\/2010\/02\/02\/portokalopita-%CE%A0%CE%BF%CF%81%CF%84%CE%BF%CE%BA%CE%B1%CE%BB%CF%8C%CF%80%CE%B9%CF%84%CE%B1\/\" target=\"_self\">Portokalopita <\/a>or whip up a filling of ricotta, Feta and egg, mix and season and fill and make some <a href=\"https:\/\/kalofagas.ca\/2009\/12\/31\/were-going-to-a-party\/\" target=\"_self\">phyllo triangles.<\/a> How about about <a href=\"https:\/\/kalofagas.ca\/2008\/10\/26\/foodbuzz-24-24-24-my-big-fat-greek-thanksgiving\/\" target=\"_self\">phyllo cups filled with a Spanakopita filling?<\/a> You have options – the rest of the package of phyllo doesn’t have to go waste.<a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1468.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-4014\" title=\"IMG_1468\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1468.jpg?resize=480%2C480&ssl=1\" alt=\"\" width=\"480\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1468.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1468.jpg?resize=150%2C150&ssl=1 150w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1468.jpg?resize=300%2C300&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p>On to the lamb Exohiko. The main ingredient of this dish is the lamb meat. I used the meat leftover from the <a href=\"https:\/\/kalofagas.ca\/2010\/04\/11\/roast-lamb-%CE%A8%CE%B7%CF%84%CF%8C-%CE%B1%CF%81%CE%BD%CE%AF\/\" target=\"_self\">Leg of Lamb <\/a>I made this past Easter. The meat was succulent, tender and very flavorful. Fully aware that you might not have leftover lamb on hand, you will likely need to cook up some lamb. My suggestion to you is to purchase some stewing lamb, cut into cubes, season and saute them in a little oil, add some dry white wine, equal amount of stock and cover and simmer for about 40 minutes or until tender. Now you can use the tender pieces of lamb for you very own lamb Exohiko with leftover lamb or stewed lamb. Either way, make sure your meat is juicy and tender.<\/p>\n<p>Your other components are the filling of spinach, tomato, green pepper and cheese. There are two options with your spinach filling, boil and blanche fresh spinach or simply buy the pre-blanched frozen spinach. Most supermarkets sell this wonderful convenience product and it will save you some time. Thaw it, squeeze the water out and then saute it with some scallions and add some flavour with salt, pepper, wine and chopped fresh dill. For the this dish, add the tomato and green pepper slices near the end to soften before assembling the packettes.<a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1447.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4015\" title=\"IMG_1447\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1447.jpg?resize=437%2C480&ssl=1\" alt=\"\" width=\"437\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1447.jpg?w=437&ssl=1 437w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1447.jpg?resize=273%2C300&ssl=1 273w\" sizes=\"(max-width: 437px) 100vw, 437px\" \/><\/a><\/p>\n<p>The final component of your filling is the Graviera cheese. Fine Graviera cheese in Greeece is produced in Crete, Mytilini and Naxos. I like a firm, slightly sharp Graviera that will melt but not disappear. If you cannot find Graviera, seek out a firm Gruyere or other sheep’s milks cheese that’s more on the firm side.<a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_14561.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4016\" title=\"IMG_1456\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_14561.jpg?resize=480%2C360&ssl=1\" alt=\"\" width=\"480\" height=\"360\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_14561.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_14561.jpg?resize=300%2C225&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p>At long last, the filling is assembled inside an envelope of buttered phyllo pastry and then baked until just golden. Serve your Exohiko with a salad and\/or some roast potatoes and “dinner is served”.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1461.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4017\" title=\"IMG_1461\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1461.jpg?resize=480%2C315&ssl=1\" alt=\"\" width=\"480\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1461.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1461.jpg?resize=300%2C196&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p><strong>Lamb Exohiko<\/strong><\/p>\n<p>Ingredients<\/p>\n<p>Serves 4<\/p>\n<p> <\/p>\n<p>2 tablespoons extra virgin olive oil<\/p>\n<p>4 cups fresh spinach, blanched, drained of excess water and chopped<\/p>\n<p>4-5 scallions, ends trimmed and chopped<\/p>\n<p>1 clove garlic, peeled and minced<\/p>\n<p>1\/4 cup dry white wine<\/p>\n<p>3\/4 teaspoon salt<\/p>\n<p>1\/2 teaspoon pepper<\/p>\n<p>2 tablespoons chopped fresh dill<\/p>\n<p>1 teaspoon dried\u00a0 oregano<\/p>\n<p>8 sheets phyllo pastry, thawed and at room temperature<\/p>\n<p>1\/2 cup melted butter<\/p>\n<p>2 cups chopped cooked lamb meat<\/p>\n<p>4 (1\/4 inch) slices ripe medium tomato<\/p>\n<p>4 (1\/4 inch) slices of Kefalotyri or Romano cheese<\/p>\n<p>4 (1\/4 inch) slices bell pepper, stemmed and seeded<\/p>\n<p> <\/p>\n<p>In a large skillet over medium heat, add oil and heat for 30 seconds. Add spinach, scallions and garlic and cook for 5-6 minutes. Add wine and cook for 2-3 minutes to reduce the wine. Season with salt and pepper. Add dill and oregano, take off the heat and reserve.<\/p>\n<p>Pre-heat oven to 375\u00b0F. Place phyllo on a clean work surface and cover sheets with a lightly damp tea towel to keep them from drying. Take a sheet, set it on the work surface and brush it with butter. Take a second sheet, place it on top of the first sheet and brush with butter.<\/p>\n<p>Place 1\/4 of the lamb on the phyllo about 5 inches from the bottom and leave 2 inches on the left and right side. Top lamb with 1\/4 of the spinach filling, a slice of tomato, a slice of cheese and a slice of red pepper. Fold the bottom 5 inches of phyllo over the filling, and then fold in the left and right sides. Next, roll up the phyllo to make a bundle. Place bundle, seam side down on a parchment lined baking sheet. Repeat this 3 more times.<\/p>\n<p>Brush the tops of the bundles with butter and bake on the middle rack for 25-30 minutes or until they are golden.<\/p>\n<p>Serve immediately or warm.<\/p>\n<p><strong><br \/>\n<\/strong><\/p>\n<p> <\/p>\n<p> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>How would you feel if I presented you with a dish that presented you some of the favoured ingredients in Greek cuisine? All wrapped-up in one dish? You get spinach (check), you get tomato (check), you get green pepper (check), you get tender pieces of lamb (check), Greek cheese in Cretan Graviera (check) and it’s […]<\/p>\n","protected":false},"author":9,"featured_media":4018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[45,52,199,41,144,89,42,34,97],"tags":[],"class_list":["post-66","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-cheese","category-featured","category-greek","category-greek-wine","category-herbs","category-lamb","category-main","category-phyllo"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/04\/IMG_1465.jpg?fit=480%2C352&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=66"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/66\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/4018"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}