Ingredients

• 6 tablespoons butter, hot or melted
• 2 cups peas, cooked and drained
• 16 potato balls, parboiled
• 16 cherry tomatoes, peeled
• ½ pound kasseri cheese, in 8 pieces
• Salt and freshly ground pepper
• ¾ cup chopped fresh parsley
• 1 pinch dried oregano

Directions

• Directions
• In a heavy skillet, heat 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 filo 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 filo, brush with hot butter over the first, then cover with the second sheet and brush it with butter.
• In the center of the buttered filo place 1 lamb chop, 2 tablespoons 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 filo around the lamb and vegetables like a sealed parcel. Place, seam side down on a buttered baking pan (approximately 11x15x3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 parcels.
• Brush hot butter on the tops, then bake on a moderate oven (350F) for 45 to 50 minutes until golden in color.
• Remove from the oven and arrange on a warm platter or an individual dish. Serve warm, with a fresh cooked or raw vegetable salad.