{"id":67436,"date":"2025-10-21T21:45:37","date_gmt":"2025-10-21T21:45:37","guid":{"rendered":"https:\/\/travelshelper.com\/?p=67436"},"modified":"2026-02-28T18:02:41","modified_gmt":"2026-02-28T18:02:41","slug":"%e3%83%a9%e3%83%a0%e8%82%89%e3%81%a8%e9%87%8e%e8%8f%9c%e3%81%ae%e3%83%95%e3%82%a3%e3%83%ad%e5%8c%85%e3%81%bf%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ja\/world-of-food\/greece-national-food\/exohiko\/","title":{"rendered":"\u30a8\u30af\u30bd\u30d2\u30b3 \u2014 \u30ae\u30ea\u30b7\u30e3\u306e\u7530\u820e\u98a8\u30d5\u30a3\u30ed\u5305\u307f\u8089"},"content":{"rendered":"\t\t
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Exohiko<\/em> (Greek for \u201ccountryside\u201d or \u201coutside\u201d) refers to a rustic baked parcel beloved in Greek home cooking. This hearty dish features tender cooked meat (often lamb), layered with vegetables and cheese, all wrapped in crispy phyllo dough or sometimes parchment. It\u2019s comfort food that was traditionally made with leftovers: pieces of roast lamb, bits of cooked vegetables, and any hard cheese on hand, all folded into a golden package. Each parcel is a complete meal in itself.<\/p>

In this version of lamb exohiko, a filling of slow-roasted lamb, wilted spinach, saut\u00e9ed peppers and onions, and crumbly feta is encased in multiple sheets of buttery phyllo. A thick slice of cheese is placed on top before baking, so it melts over the filling. As it bakes, the phyllo becomes flaky and brown, the interior steams into a savory blend, and cheese melds everything together. The contrast of flaky crust and juicy filling is wonderful.<\/p>

Making exohiko has a bit of technique but follows a simple logic. First, any leftover lamb is shredded or chopped, and mixed with veggies and herbs. Meanwhile, onions, garlic, peppers and spinach are saut\u00e9ed to tenderness and combined with feta and dill for brightness. Then parcels are assembled: two layers of phyllo brushed with butter or oil, the filling placed in the middle, folded up, and brushed on top again. A quick bake crisps them golden.<\/p>

The result is an impressive pie that looks \u201ccountry\u201d but tastes special. It\u2019s often served warm with a salad on the side. Because it can be made in parcels, it\u2019s elegant enough for a holiday yet easy enough for weeknight use of leftovers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Exohiko
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Exohiko (Greek Lamb Phyllo Parcels) \u2013 Rustic Phyllo Wrap Recipe<\/h2>Recipe by Travel S Helper<\/span>Course: Main, Pie<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

420<\/p>kcal<\/span><\/div><\/div><\/div>

This lamb exohiko recipe (Greek country-style pie) wraps leftover lamb and vegetables in phyllo. First, saut\u00e9 spinach with garlic and mix with crumbled feta, green onions and dill. Separately, saut\u00e9 sliced onion and green pepper. Layer two sheets of phyllo (brushed with butter) in a rectangle on a baking sheet. Place one-quarter of the lamb filling on the phyllo, then top with the spinach-feta mix, a slice of tomato and a slice of cheese. Fold the phyllo over to enclose the filling, brush the parcel with butter, and repeat to make four parcels. Bake in a 350\u00b0F oven for about 20\u201325 minutes until the phyllo is crisp and golden. Each parcel serves as a hearty individual meal.<\/p>

Ingredients<\/h3>
  • For the Filling<\/strong><\/li>
  • <\/span>

    1 lb cooked lamb (shredded or chopped; leftover roast lamb or lamb burgers), warm or at room temperature.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon olive oil<\/p><\/span><\/div><\/li>

  • <\/span>

    4 cups fresh spinach \u2013 roughly chopped (or replace with Swiss chard)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 clove garlic, minced<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons crumbled feta cheese<\/p><\/span><\/div><\/li>

  • <\/span>

    2 green onions (scallions), thinly sliced<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tablespoon fresh dill, chopped (plus extra for garnish)<\/p><\/span><\/div><\/li>

  • <\/span>

    Freshly ground black pepper, to taste<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon olive oil (for the next step)<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd small onion, thinly sliced (about \u00bd cup)<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc green bell pepper, thinly sliced<\/p><\/span><\/div><\/li>

  • Additional Assembly<\/strong><\/li>
  • <\/span>

    8 sheets phyllo dough (10x14 inches, thawed) \u2013 brushed with butter\/oil for layering<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup melted butter or olive oil (for brushing phyllo)<\/p><\/span><\/div><\/li>

  • <\/span>

    4 slices ripe tomato (each about \u00bc inch thick)<\/p><\/span><\/div><\/li>

  • <\/span>

    4 slices firm cheese (such as kasseri, graviera or Gruy\u00e8re; each about \u00bc inch thick and same width as parcel) \u2013 for topping each parcel.<\/p><\/span><\/div><\/li>

  • <\/span>

    Egg wash (optional): 1 egg yolk beaten with 2 tablespoons milk, for glossy crust.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Preheat oven:<\/strong> Set oven to 350\u00b0F (175\u00b0C). Line a baking sheet with parchment or lightly grease.<\/p><\/li>

    • Cook the spinach filling:<\/strong> In a skillet, heat 1 teaspoon olive oil over medium heat. Add garlic and chopped spinach. Cook until spinach is wilted and most liquid has evaporated, about 3\u20135 minutes. Remove from heat. Stir in crumbled feta, green onions, dill, and season with pepper. Set aside the spinach mixture. Timing:<\/em> 5 min.<\/p><\/li>

    • Saut\u00e9 peppers and onions:<\/strong> In the same skillet, add another teaspoon olive oil. Saut\u00e9 the sliced onion and bell pepper until just tender (3\u20135 minutes). Remove from heat. These will go into the filling assembly.<\/p><\/li>

    • Assemble parcels:<\/strong> Place one sheet of phyllo on a flat surface and brush it with melted butter. Place a second sheet on top and brush again. Arrange 1\/4 of the lamb in the lower-center of the phyllo. Top with 1\/4 of the spinach-feta mixture, then one tomato slice and one cheese slice. Fold the edges of phyllo over the filling to enclose it, making a neat parcel. Brush the top with more butter (or egg wash). Repeat steps 2\u20134 with the remaining ingredients to make 4 parcels. Timing:<\/em> 10\u201315 min total.<\/p><\/li>

    • Bake:<\/strong> Place the parcels seam-side down on the prepared baking sheet. Bake in the oven for about 20\u201325 minutes, or until the phyllo is puffed and golden-brown. If using an egg wash, your parcels will be glossy. Timing:<\/em> 20\u201325 min.<\/p><\/li>

    • Rest and serve:<\/strong> Remove from oven and let the parcels cool for a couple minutes (they hold together better). Serve each parcel on a plate, garnished with extra dill or parsley. Cut in half to show the filling. These are best enjoyed hot or warm.<\/p><\/li><\/ul><\/div>

      Tips, Variations & Serving<\/h3>
      • Serving Suggestions & Pairings: Each exohiko parcel is rich and savory. Serve them with a simple side salad (mixed greens with lemon-olive oil dressing or a Greek salad). Tzatziki or plain yogurt on the side adds creaminess. Offer a crisp white wine (Assyrtiko) or a light Greek beer. For a heartier meal, add lemony roasted potatoes or spanakopita pieces.<\/li>
      • Storage & Reheating: Leftover parcels can be refrigerated for 2 days. Reheat in a 325\u00b0F oven for 10 minutes (uncovered) to crisp up the phyllo. Avoid microwave reheating as it will make the phyllo soggy. These parcels do not freeze well (phyllo loses flakiness when thawed). It\u2019s best to make only as many as needed fresh.<\/li>
      • Variations & Substitutions -\nPuff Pastry Wrap: Use store-bought puff pastry instead of phyllo. Roll one sheet, add filling and fold into a package; bake at the same temperature.\nDifferent Meats: Substitute leftover chicken, pork, or even beef for the lamb. The flavor profile will change, but the concept remains the same.\nVegetarian Option: Use cooked lentils or a mix of saut\u00e9ed mushrooms and eggplant in place of lamb. Add crumbled halloumi or more feta for saltiness.\nCheese Varieties: Experiment with different cheeses on top \u2013 smoked gouda or cheddar for a non-traditional twist, or leave out the cheese slice for a lighter pie.<\/li>
      • Chef\u2019s Tips -\nEven Filling Distribution: Ensure each parcel gets roughly equal amounts of lamb and veggies. This helps them bake evenly and makes presentation uniform.\nSealing Parcels: Press down any open edges gently before baking to prevent filling from leaking out. Phyllo is delicate \u2013 if it tears, patch with a small piece brushed with butter.\nTemperature Control: Baking at 350\u00b0F is key so that the inside heats through without burning the phyllo. If edges brown too fast, tent loosely with foil after 10 minutes.<\/li>
      • Equipment Needed: Saut\u00e9 pan or skillet, baking sheet, pastry brush, mixing bowls, whisk or fork (for egg wash), sharp knife.<\/li><\/ul><\/div>