| 1 | *note: lamb steaks should be about 2 cm (?inch) thick. |
| 2 | Serves: 6 oven temperature: 200 c (400°F) cooking time: 25-30 minutes trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. |
| 3 | Season with pepper. |
| 4 | Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. |
| 5 | Lift out onto a dish and leave until cool. |
| 6 | Add onions to pan and fry gently until transparent, add garlic and remove from heat. |
| 7 | Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter. |
| 8 | Fold in half to make almost a square of fillo. |
| 9 | Put aside and cover wtih a dry tea towel, then one dampened with warm water. |
| 10 | Repeat with remaining fillo to give 6 prepared squares. |
| 11 | Take one square and brush top with butter - leave remaining pastry covered. |
| 12 | Place a lamb steak in the centre and season lightly with salt. |
| 13 | Top with onion-garlic mixture and cover with 2 slices of tomato. |
| 14 | Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top. |
| 15 | Bring up ends of fillo pastry and double-fold over top. |
| 16 | Fold in ends as you would a package then tuck ends underneath. |
| 17 | This is known as a the chemist"s (druggist"s) fold. |
| 18 | Place on a buttered baking tray. |
| 19 | Repeat with remaining ingredients. |
| 20 | Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. |
| 21 | Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes. |
| 22 | Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice. |
| 23 | Note: medallions of lamb cut from a trimmed loin can be used instead of the steaks. |
| 24 | You will require 12, and place 2 in each package |
