*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Greek                            Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    2       tb           Olive oil
    8                    Loin lamb chops
   18                    Sheets commercial phyllo
    6       tb           Butter -- hot and melted
    2       c            Peas -- cooked and drained
   16                    Potato balls -- parboiled
   16                    Cherry tomatoes -- peeled
      1/2   lb           Kasseri cheese -- in 8 pieces
                         Salt & freshly ground pepper
      3/4   c            Chopped fresh parsley
    1       pn           Dried oregano
   *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
   In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
   turning frequently.  Lower the heat and simmer for 15 minutes, then remove
   from the heat.  Meanwhile, unroll the filo sheets and cover with a damp
   towel.  In a small pan over low heat, have the butter hot without letting
   it brown. Remove two sheets of filo, brush with hot butter over the first,
   then cover with the second sheet and brush it with butter.  In the center
   of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls,
   2 cherry tomatoes, and a slice of kasseri.  Sprinkle with salt and pepper,
   a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo
   around the lamb and vegetables like a sealed parcel.  Place, seam side
   down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
   aside while you repeat the procedure with the remaining ingredients to make
   8 “parcels”.  Brush hot butter on the tops, then bake in a moderate oven
   (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven
   and arrange on a warm platter or on individual dishes. Serve warm, with a
   fresh-cooked or raw vegetable salad.
   Note: The vegetables and herbs may be varied.  Substitute green beans or
   lima beans for peas, use thyme or basil instead of oregano.  Arni Exohiko
   is frequently prepared using buttered waxed paper, parchment paper or
   aluminum foil rather than with filo.
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel Books, New
   Typed for you by Karen Mintzias
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