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Greek Lamb Exochiko | Tender in Filo Pastry
(0)
70 min
Under an hour
Knuspr-Küche
Klassisches griechisches Exochiko: Zartes Lammfleisch, aromatische Paprika und cremiger Feta, knusprig gebacken in goldenen Filoteig-Päckchen.
Preparation method
Preparation & Filling
Preheat the oven to 180 °C top/bottom heat. Cut the leg of lamb into approx. 2 cm cubes. Wash, deseed, and dice the red bell pepper. Peel and finely chop the onion and garlic.
In a bowl, thoroughly mix the diced lamb with the bell pepper, onion, garlic, olive oil, dried oregano, a generous pinch of fine table salt, and ground black pepper.
Cut the feta into approx. 1.5 cm cubes and gently fold into the meat and vegetable mixture.
Chef's tip
Traditionally, Lamb Exochiko is served with a fresh Greek salad and crispy lemon rosemary potatoes.
For an even more intense flavor, you can let the marinated meat rest in the refrigerator for 30 minutes before wrapping.
150 min
Under an hour
