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Exohiko (Greek for “countryside” or “outside”) 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’s 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.
In this version of lamb exohiko, a filling of slow-roasted lamb, wilted spinach, sautéed 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.
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 sautéed 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.
The result is an impressive pie that looks “country” but tastes special. It’s often served warm with a salad on the side. Because it can be made in parcels, it’s elegant enough for a holiday yet easy enough for weeknight use of leftovers.
4
servings20
minutes30
minutes420
kcalThis lamb exohiko recipe (Greek country-style pie) wraps leftover lamb and vegetables in phyllo. First, sauté spinach with garlic and mix with crumbled feta, green onions and dill. Separately, sauté 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°F oven for about 20–25 minutes until the phyllo is crisp and golden. Each parcel serves as a hearty individual meal.
1 lb cooked lamb (shredded or chopped; leftover roast lamb or lamb burgers), warm or at room temperature.
1 teaspoon olive oil
4 cups fresh spinach – roughly chopped (or replace with Swiss chard)
1 clove garlic, minced
2 tablespoons crumbled feta cheese
2 green onions (scallions), thinly sliced
1 tablespoon fresh dill, chopped (plus extra for garnish)
Freshly ground black pepper, to taste
1 teaspoon olive oil (for the next step)
½ small onion, thinly sliced (about ½ cup)
¼ green bell pepper, thinly sliced
8 sheets phyllo dough (10x14 inches, thawed) – brushed with butter/oil for layering
¼ cup melted butter or olive oil (for brushing phyllo)
4 slices ripe tomato (each about ¼ inch thick)
4 slices firm cheese (such as kasseri, graviera or Gruyère; each about ¼ inch thick and same width as parcel) – for topping each parcel.
Egg wash (optional): 1 egg yolk beaten with 2 tablespoons milk, for glossy crust.
Preheat oven: Set oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease.
Cook the spinach filling: 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 3–5 minutes. Remove from heat. Stir in crumbled feta, green onions, dill, and season with pepper. Set aside the spinach mixture. Timing: 5 min.
Sauté peppers and onions: In the same skillet, add another teaspoon olive oil. Sauté the sliced onion and bell pepper until just tender (3–5 minutes). Remove from heat. These will go into the filling assembly.
Assemble parcels: 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 2–4 with the remaining ingredients to make 4 parcels. Timing: 10–15 min total.
Bake: Place the parcels seam-side down on the prepared baking sheet. Bake in the oven for about 20–25 minutes, or until the phyllo is puffed and golden-brown. If using an egg wash, your parcels will be glossy. Timing: 20–25 min.
Rest and serve: 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.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~420 kcal |
| Total Fat | 25 g |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sugars | 4 g |
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