Exohikó — Lamb and Feta in Filo Parcels

Cut the lamb shoulder into 2cm cubes. Season generously with salt and pepper.

Heat 2 tablespoons of Greek EVOO in a large pot over medium-high heat. Brown the lamb cubes in batches until golden on all sides. Remove lamb and set aside.

Add the remaining 1 tablespoon of Greek EVOO to the pot. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the lamb to the pot. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom. Add the chopped tomatoes and rigani. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes, or until the lamb is very tender.

Remove from heat and let the lamb mixture cool slightly. Crumble the Feta cheese into the lamb mixture and stir gently to combine.

Preheat your oven to 180°C. Lay out one sheet of filo pastry on a clean surface. Brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat with a third sheet.

Place a quarter of the lamb and feta filling onto one end of the layered filo. Fold the sides inwards, then roll up tightly to form a parcel. Repeat to make four parcels.

Place the parcels on a baking tray lined with parchment paper. Brush the tops of the parcels with any remaining melted butter.

Bake for 20-25 minutes, or until the filo is golden brown and crispy. Serve immediately.