Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo

Name: Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Braised Leg of Lamb; 340 g leg of lamb; greek extra virgin olive oil, as needed; Greek oregano, to taste; fresh thyme, to taste; 1/2 cup onion, thinly sliced; 2 garlic cloves, peeled and thinly sliced; Exohiko Farci (use 150 g braised leg of lamb from above); oregano; thyme; salt; pepper; 2 tablespoons all-purpose flour; 1/2 cup onion, thinly sliced; 2 garlic cloves, peeled and sliced thin; 30 ml pan drippings, lamb cuisson (the juices from the braised lamb); 10 ml greek extra virgin olive oil; 250 g kefalograviera cheese, cut in 3/4-cm dice; phyllo dough, defrosted and at room temperature; clarified butter, as needed

Servings: persons

Braised Leg of Lamb
340 g leg of lamb
greek extra virgin olive oil, as needed
Greek oregano, to taste
fresh thyme, to taste
1/2 cup onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
Exohiko Farci (use 150 g braised leg of lamb from above)
oregano
thyme
salt
pepper
2 tablespoons all-purpose flour
1/2 cup onion, thinly sliced
2 garlic cloves, peeled and sliced thin
30 ml pan drippings, lamb cuisson (the juices from the braised lamb)
10 ml greek extra virgin olive oil
250 g kefalograviera cheese, cut in 3/4-cm dice
phyllo dough, defrosted and at room temperature
clarified butter, as needed

1
Trim the fat off the leg of lamb.
2
Rub with olive oil, salt, pepper, oregano, and thyme.
3
In a skillet over low heat, pour in 2-3 tablespoons olive oil and caramelize the onions and garlic.
4
Cool down and rub all over the lamb.
5
Wrap the leg of lamb tightly in plastic wrap. It needs to be air tight.
6
Braise at 85 degrees C (185 degrees F) for about 10 hours until tender.
7
For the farci: Caramelize the onions and garlic and hold on the side.
8
Pull the leg of lamb into bite-size pieces.
9
Season with salt, pepper, oregano, and thyme and dust with flour.
10
Heat 3 tablespoons oil in a saute pan until hot and add the meat.
11
Crisp.
12
Add the lamb cuisson, reduce, and emulsify with the extra-virgin olive oil. Add the onions and garlic, mix well, and cool down.
13
Add the cheese to the farci and mix well.
14
Roll the mixture into two layers of phyllo, making sure to brush each layer with clarified butter.
15
Bake until crisp and golden.
16
Let cool and cut when warm into serving pieces.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Braised Leg of Lamb, 340 g leg of lamb, greek extra virgin olive oil, as needed, Greek oregano, to taste, and more.

Yes, Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!