“This spicy Greek dish is made with lamb and feta cheese in a phyllo pastry. It's a great one originally from Crete. I've seen it prepared as outlined below, but I've also had it rolled up and sliced. Great either way. I believe I orginally got this is at allrecipes.com but I'm not positive. Zaar World Tour 05”

Ingredients Nutrition


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a large pot of salted water to a boil.
  3. Add potatoes and cook until tender but still firm, about 15 minutes.
  4. Drain, cool and chop.
  5. Lightly brush a 9x13 inch pan with melted butter.
  6. Place 1 phyllo sheet in pan and lightly brush with butter. (Of course, I prefer to brush it with olive oil instead of butter.).
  7. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet).
  8. Spread cooked rice over phyllo, then sprinkle with minced garlic.
  9. Add lamb in an even layer, and sprinkle with lemon juice.
  10. Place 1 cup diced potatoes over lamb.
  11. Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest.
  12. Add crumbled feta cheese.
  13. Pour on olive oil and beef broth.
  14. Sprinkle with oregano and pepper.
  15. Finally, add beaten egg.
  16. Top with remaining 12 phyllo sheets brushed lightly with melted butter (or olive oil :D).
  17. Bake for 40 to 50 minutes at 325 degrees F (165 degrees C).
  18. During the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C).
  19. Remove from the oven and cool on a rack for 15 minutes.
  20. Cut into diamonds or squares and serve warm.
  21. I like to serve this with sour cream, or even homemade tzatziki.

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