Lamb Exohiko, pronounced Eh-ksoh-hee-KOH, lamb meaning country style, is a dish which comes from Roumeli, usually made using leftover lamb, vegetables and cheese, wrapped in a parcel and baked.

You can wrap it with puff pastry or phyllo.

I made mine using leftover Lamb Kleftiko, which I wrapped in puff pastry.

I used graviera and kasseri cheeses but you can use other cheeses like feta, halloumi, gruyere, pecorino etc. There were lots of leftover vegetables as well, so I added those as well.

If you do not have leftover lamb but you want to cook it from scratch, you can make a stir fry with lamb adding a variety of vegetables such as onion, garlic, leeks, finely chopped carrots, peas, corn, spinach, peppers, mushrooms, etc. When it cools you continue with the procedure mentioned in the recipe.

If you decide to wrap the filling in phyllo instead of puff pastry, you should brush each sheet either with oil (preferably olive oil) or melted butter and score it on top before baking.

You can also make individual pouches or packages, instead of a larger one (see this recipe of mine).

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Scroll at the end for the recipe.

 

 

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You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Ofton Kleftiko

Stuffed Lamb or Pork Wrapped in Vine Leaves

Arni Psito (roasted lamb)

Lamb Pie and Gyros with leftovers

Souvlaki with Lamb

 

Lamb Exohiko

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Print

Ingredients

• About 4 cups Leftover Lamb Kleftiko cut into very small cubes
• 1 sheet puff pastry
• 1 cup grated graviera and kasseri
• 3 eggs (minus 1 egg yolk)
• ½ cup milk
• 1 tsp mustard
• A pinch of salt
• Freshly grated black pepper
• 1 - 2 tbsp olive oil

Egg wash:

• 1 egg yolk
• 2 tbsp milk

Instructions

Cut the leftover lamb into smaller pieces and put it in a bowl.

Beat the eggs, reserving one of the yolks and mix in the milk, cheese, salt, pepper and mustard. Pour over lamb and mix.

Brush the borders of the puff pastry with the olive oil.

Add the filling on the wider side and wrap, using the parchment paper.

Beat the egg yolk with the milk and brush on top.

Decorate with leftover puff pastry.

Bake in a preheated oven to 180^oC / 350^o F,  for about 30 – 40 minutes or until golden on top.

Serve with a salad.

Kopiaste and Kali Orexi,

5/5 (1)