Free recipe guide
How to make Exohiko
Learn what makes Exohiko special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Exohiko is cooked the way Peloponnese cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Exohiko hails from the Peloponnese, capturing the essence of Greek home cooking with its unpretentious yet hearty composition. Traditionally crafted in family kitchens, it's a dish that celebrates the abundance of local ingredients and the intuitive touch of the home cook. Olive oil is poured liberally, salt is measured by feel, and lemons are always within arm's reach, ready to enhance the flavors with their bright acidity. The dish offers a delightful interplay of tender lamb, creamy kasseri cheese, and the aromatic warmth of oregano, all cocooned in a crisp phyllo or parchment wrap. Each bite is a harmonious blend of savory and tangy notes, with a peppery finish. Serve it hot, allowing the cheese to melt luxuriously over the succulent lamb, inviting diners to experience a taste of Greek culinary tradition at its most authentic.
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