3 pounds lamb, cut into 1/2 inch cubes
2 tablespoons olive oil
1 cup green onions, chopped (or one large onion, chopped)
1 1/2 teaspoons oregano
1 teaspoon fresh fennel, chopped
1 teaspoon dried dill
1/4 cup fresh parsley, minced
Salt and freshly ground pepper
1/2 cup white wine
1 pound filo pastry
1/2 pound butter, melted
4 medium tomatoes, sliced
1 pound feta cheese
1/2 pound kassert cheese, grated
1/3 cup fresh minced parsley
Squees the juice from 2 lemons over the pieces of lamb, and set the meat aside. Add olive oil to a large frying pan, and then saute the chopped onions until they are transparent but not brown. Then add the lamb pieces and brown well on all sides. Add oregano, fennel, dill, parsley, and salt and pepper to taste. Add wine. Now add enough water to cover the contents of the pan, and simmer uncovered until the meat is tender and the liquid is thick (about 1 hour and 15 minutes). Set aside to cool. Unroll the filo pastry and cover with a damp towel. Now remove 2 sheets of filo, brush melted butter over the first, cover it with the second sheet, and then brush again with butter. Now fold the filo in half lengthwise.
Place 2 heaping tablespoons of the cooled meat mixture in the center of the strip, about 4 inches from the end closest to you. Top the mixture with a slice of fresh tomato, and sprinkle over it 2 tablespoons fetta cheese, 1 tsp grated kasseri cheese, and 1 teaspoon mnced parsley. Fold the lower 4-inch flap of filo up over the top of the mixture, and then fold forward the whole filled section one more time, maintaining a compact square parcel. Now fold each of the long edges in about 3/4 inch. Then foldthe parcel carefully to the end. Make sure the open end of the filo is on the bottom, carefully transfer each compact parcel to a 10 by 15 by 1-inch baking sheet. Each succeeding parcel should be carefully aligned about 1 inch form the others on the sheet. When all the parcels have been prepared, brush the tops with the remaining butter. Place the sheet of parcels into a preheated 350 degree oven and bake 20 to 30 minutes (until golden brown).
When they are done, each parcel can be carefully transferred to a heated platae and served hot.