I have no idea what on earth made me think of these things just
now. I haven't made them or even thought of them in 20 years!

I can't remember the name of the dish/recipe, but many years ago
I used to make these from time-to-time.

Basically you take a meat (lamb chop or whatever) which had been
cooked, a couple of small cooked potatoes, a green vegetable (green
beans, zucchini, etc. - whatever you like - cooked also, and a hunk
for some sort of Greek cheese - kasseri, kefalotyri, feta, whatever
and place everything on a sheet of phyllo (actually several sheets
brushed with butter between) and sprinkle with oregano, salt, pepper,
drizzle some olive oil and some lemon juice and then fold it up into
a package and brush outside with butter. Now this is for one person.
Make as many as you have people. Then you bake them until the phyllo
is golden brown and serve one to each person. The items inside have
to be mostly cooked as they cannot cook properly from scratch if
raw. Cook as appropriate. I used to love this. But it's a lot of
work. ;-)

I also used to do a non-phyllo version for camping trips. I would
wrap everything up on foil packages and freeze them. Then cook them
over the campfire. Yum. I didn't use the phyllo as I figured it would
just get burnt.

I'm going to look up the recipe when I get home tonight and find out
what they're called. I googled everywhichway I could think of but
couldn't find them. Let you know on Monday.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> I have no idea what on earth made me think of these things just
> now. I haven't made them or even thought of them in 20 years!
>
> I can't remember the name of the dish/recipe, but many years ago
> I used to make these from time-to-time.
>
> Basically you take a meat (lamb chop or whatever) which had been
> cooked, a couple of small cooked potatoes, a green vegetable (green
> beans, zucchini, etc. - whatever you like - cooked also, and a hunk
> for some sort of Greek cheese - kasseri, kefalotyri, feta, whatever
> and place everything on a sheet of phyllo (actually several sheets
> brushed with butter between) and sprinkle with oregano, salt, pepper,
> drizzle some olive oil and some lemon juice and then fold it up into
> a package and brush outside with butter. Now this is for one person.
> Make as many as you have people. Then you bake them until the phyllo
> is golden brown and serve one to each person. The items inside have
> to be mostly cooked as they cannot cook properly from scratch if
> raw. Cook as appropriate. I used to love this. But it's a lot of
> work. ;-)
>
> I also used to do a non-phyllo version for camping trips. I would
> wrap everything up on foil packages and freeze them. Then cook them
> over the campfire. Yum. I didn't use the phyllo as I figured it
> would just get burnt.
>
> I'm going to look up the recipe when I get home tonight and find out
> what they're called. I googled everywhichway I could think of but
> couldn't find them. Let you know on Monday.
>
> Kate

The same approach works well for desert - buy frozen puff pasty at the
grocery store, put into it whatever you like, bake until golden brown.
Around here, various combinations of fresh and frozen fruit are a big
hit, fruit preserves if you like things sweeter, optionally top with ice
cream.

-S-

On Jun 18, 11:55*am, Kate Connally > wrote:
> I have no idea what on earth made me think of these things just
> now. *I haven't made them or even thought of them in 20 years!
>
> I can't remember the name of the dish/recipe, but many years ago
> I used to make these from time-to-time.
>
> Basically you take a meat (lamb chop or whatever) which had been
> cooked, a couple of small cooked potatoes, a green vegetable (green
> beans, zucchini, etc. - whatever you like - cooked also, and a hunk
> for some sort of Greek cheese - kasseri, kefalotyri, feta, whatever
> and place everything on a sheet of phyllo (actually several sheets
> brushed with butter between) and sprinkle with oregano, salt, pepper,
> drizzle some olive oil and some lemon juice and then fold it up into
> a package and brush outside with butter. *Now this is for one person.
> Make as many as you have people. *Then you bake them until the phyllo
> is golden brown and serve one to each person. *The items inside have
> to be mostly cooked as they cannot cook properly from scratch if
> raw. *Cook as appropriate. *I used to love this. *But it's a lot of
> work. *;-)
>
> I also used to do a non-phyllo version for camping trips. *I would
> wrap everything up on foil packages and freeze them. *Then cook them
> over the campfire. *Yum. *I didn't use the phyllo as I figured it would
> just get burnt.
>
> I'm going to look up the recipe when I get home tonight and find out
> what they're called. *I googled everywhichway I could think of but
> couldn't find them. *Let you know on Monday.
>
> Kate
> --
> Kate Connally

Maybe Greek pasties? LOL.

N.

In article >,
Kate Connally > wrote:

> I'm going to look up the recipe when I get home tonight and find out
> what they're called. I googled everywhichway I could think of but
> couldn't find them. Let you know on Monday.
>
> Kate

Sounds good. ;-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Kate Connally > wrote:

> Here's the version closest to what I used to make:
>
> ARNI EXOHIKO
> ("Surprise" Lamb, Country-Style)
>
> 2 T. olive oil
> 8 loin lamb chops
> 18 sheets phyllo
> 6 T. butter, hot and melted
> 2 c. cooked peas
> 16 very small red potatoes, or larger ones cut into quarters
> 16 cherry tomatoes, peeled
> 1/2 lb. kasseri cheese, in 8 pieces
> salt and freshly ground pepper
> 3/4 c. chopped fresh parsley
> dried oregano

I'm keeping this. Should go well with pork too!

Thanks.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Kate provided:

> ARNI EXOHIKO
> ("Surprise" Lamb, Country-Style)
>
> 2 T. olive oil
> 8 loin lamb chops
> 18 sheets phyllo
> 6 T. butter, hot and melted
> 2 c. cooked peas
> 16 very small red potatoes, or larger ones cut into quarters
> 16 cherry tomatoes, peeled
> 1/2 lb. kasseri cheese, in 8 pieces
> salt and freshly ground pepper
> 3/4 c. chopped fresh parsley
> dried oregano
>
> (Note: 3/4" 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 phyllo 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 phyllo, brush with hot butter over the
> first, then cover with the second sheet and brush it with butter. In the
> center of the buttered phyllo place 1 lamb chop, 2 T. 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
> phyllo around the lamb and vegetables like a sealed parcel. Place, seam
> side down, on a buttered baking pan (approximately 11"x15"x3") 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 45-50 minutes or until golden in color. Remove from the oven
> and arrange on a warm platter or on individual dishes. 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 phyllo.

Two questions:

1. Is this finger food?

2. would you need to warn the diners about the bone in the lamb chop?*

* In general, I'm of the view that foods are allowed to contain bones and
whole spices -- things which are there to lend flavor or shape to the food
but which are not meant to be eaten. However, many [less-cosmopolitan]
diners are horrified by the idea. Might be a worthwhile survey topic.

Bob

On 6/21/2010 11:09 PM, Bob Terwilliger wrote:
> Kate provided:
>
>> ARNI EXOHIKO
>> ("Surprise" Lamb, Country-Style)
>>
>> 2 T. olive oil
>> 8 loin lamb chops
>> 18 sheets phyllo
>> 6 T. butter, hot and melted
>> 2 c. cooked peas
>> 16 very small red potatoes, or larger ones cut into quarters
>> 16 cherry tomatoes, peeled
>> 1/2 lb. kasseri cheese, in 8 pieces
>> salt and freshly ground pepper
>> 3/4 c. chopped fresh parsley
>> dried oregano
>>
>> (Note: 3/4" 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 phyllo 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 phyllo, brush with hot butter over the
>> first, then cover with the second sheet and brush it with butter. In the
>> center of the buttered phyllo place 1 lamb chop, 2 T. 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
>> phyllo around the lamb and vegetables like a sealed parcel. Place, seam
>> side down, on a buttered baking pan (approximately 11"x15"x3") 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 45-50 minutes or until golden in color. Remove from the oven
>> and arrange on a warm platter or on individual dishes. 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 phyllo.
>
> Two questions:
>
> 1. Is this finger food?
>
> 2. would you need to warn the diners about the bone in the lamb chop?*
>
> * In general, I'm of the view that foods are allowed to contain bones and
> whole spices -- things which are there to lend flavor or shape to the food
> but which are not meant to be eaten. However, many [less-cosmopolitan]
> diners are horrified by the idea. Might be a worthwhile survey topic.
>
> Bob

No, you don't pick it up and eat it like a pasty or a burrito.
You put it on a plate and cut up the food with your knife and
fork as you eat it, just as if you had just served the same
items directly on a plate. But, of course, you cut open the
phyllo to get to the stuff inside and eat it along with the filling.
Of course, it you use foil or whatever you don't eat that - just tear
it open to reveal the stuff inside. Of course you can always use
a boneless cut of meat if you're that worried about it. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate wrote:

>>> ARNI EXOHIKO
>>> ("Surprise" Lamb, Country-Style)
<snip>
>> 1. Is this finger food?
>>
>> 2. would you need to warn the diners about the bone in the lamb chop?*
>>
>> * In general, I'm of the view that foods are allowed to contain bones and
>> whole spices -- things which are there to lend flavor or shape to the
>> food but which are not meant to be eaten. However, many
>> [less-cosmopolitan] diners are horrified by the idea. Might be a
>> worthwhile survey topic.
>
> No, you don't pick it up and eat it like a pasty or a burrito.
> You put it on a plate and cut up the food with your knife and
> fork as you eat it, just as if you had just served the same
> items directly on a plate. But, of course, you cut open the
> phyllo to get to the stuff inside and eat it along with the filling.
> Of course, it you use foil or whatever you don't eat that - just tear
> it open to reveal the stuff inside. Of course you can always use
> a boneless cut of meat if you're that worried about it. ;-)

If it's served on a plate, the question about bones is less of an issue,
because when the diners are cutting up the food they'll naturally avoid the
bone. I was just envisioning someone picking up that phyllo package and
biting into it. Thanks for the clarification!

Bob