Served as main course. Non-vegetarian dish.

2 Tablespoons Olive Oil

2 Cloves Garlic, chopped

16 Cherry Tomatoes, peeled

8 Lamb Loin Chops

1/2 lb Kasseri Cheese, small pieces

18 sheets Phyllo Dough

Salt and freshly ground Black Pepper

6 Tablespoons Butter, hot and melted

3/4 cup chopped fresh Parsley

2 cups Peas, cooked and drained

1 pinch dried Oregano

In a heavy skillet heat the oil or butter and fry the garlic with the lamb over medium 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. Arni Exohiko can frequently be prepared using buttered waxed paper parchment paper or aluminum foil if you prefer.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 8

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