When I made the roast lamb leg on the weekend I chose a piece of meat that was larger than I needed to ensure lots of leftovers and after making some quicky roast lamb gyros I was ready to to something more interesting. Up first on my list was this recipe for a lamb exohiko, once again from Kalofagas, which is a dish where the lamb along with other ingredients are wrapped up in phyllo and baked until it is golden brown. I really like the idea of baking things in phyllo like this! Whereas smaller phyllo pies are great for snacks and light meals and larger phyllo pies like spanakopita make many servings, these phyllo parcels contain an entire meal in single serving size! The possibilities for fillings for these are near endless and this time I went with the roast lamb, spinach, onions and peppers, tomatoes and cheese!
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