Ingredients

• 2 medium onions, sliced
• 1 garlic clove
• 12 fillo sheets
• ½ cup butter, melted
• Salt
• 3 medium tomatoes, peeled
• 1 teaspoon rigani or oregano
• 125 grams feta cheese, cut in 6 slices

Directions

• Directions
• Trim steaks of most of the fat and shape neatly, trimmings can be used in a ground lamb dish. Season with pepper.
• Heat butter or oil in a frying pan and brown steaks quickly on each side, do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat.
• Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of fillo. Put aside and cover with a dry tea towel, then one dampened with warm water. Repeat with remaining fillo to give 6 prepared squares.
• Take one square and brush top with butter, leave remaining pastry covered. Place a lamb steak in the center and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato.
• Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top. Bring up ends of fillo pastry and double fold over top. Fold in ends as you would a package then tuck ends underneath.
• Place on a buttered baking tray. Repeat with remaining ingredients. Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes.
• Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes.
• Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice.