Lamb, Country Style (Aranaki Exohiko)

# 3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned
# 1 lb. 2 oz. (500g) round potatoes
# 1 lb. 2 oz. (500g) carrots, coarsely cut
# 4-5 spring onions, sliced
# 11 oz. (300g) peas
# 11 oz. (300g) cottage cheese, unsalted
# salt and pepper
# 1 lb. 2 oz. (500g) fillo pastry
# 1 teacup butter, melted
# one and a half teacups of olive oil
# 2 tablespoons of dill, finely chopped

# Heat the oil in a pot or saucepan and sauté the onions in it
# Add the boned lamb and cook for a further 10 minutes or until the lamb has browned
# Add a sufficient amount of water to allow the meat to boil for one hour
# Add the vegetables and allow everything to boil for a further 20 minutes
# Remove the saucepan from the heat and allow to cool
# Cut the fillo pastry into strips of about 2o cms. in width
# At one end of each strip place a piece of lamb and some vegetables
# To the lamb and vegetable mix add pieces of cheese
# Brush melted butter on the end of the pastry sheets and fold over the lamb and meat to form 'parcels'
# Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes
# Serve hot




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