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Preheat your oven to 350 F.
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Start by stacking 2 sheets of phyllo dough on your work space.
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Lightly brush oil on the top sheet.
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Add four more sheets of the phyllo dough on top of the two.
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Lightly brush the top sheet with a bit more oil.
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Add about 3/4 cup of the lamb to the top sheet of dough, placing it in a strip near the side thats closest to you.
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To the top of the lamb add about 1/3 each of the olives, shallot, and feta cheese.
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Fold over the side edges of the dough, and then roll it up so that the filling is enclosed, keeping the roll a bit tight.
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Youre foldign it like an egg roll.
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When done, set it on your work surface seam side down.
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Repeat with the remaining sheets of phyllo dough and fillings, making 2 more rolls.
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Place these onto a baking sheet and lightly brush the top and sides with the olive oil.
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Place these into the preheated oven and cook until they are a nice golden brown, about 25-30 minutes.
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Remove pan from the oven.
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Using a spatula, carefully remove the rolls from the baking sheet and onto your serving dish.
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You can either serve whole, or slice them in half, exposing the goodness.
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Taking a bite yields awesome flavor.
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At first you get that wonderful texture from the phyllo dough, then comes the roasted lamb and the sharpness of the feta and kalamata olives.
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Its a perfect marriage of flavor and puts a whole new spin on an egg roll.
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Hope you enjoy!
