📝 About This Recipe
Originating from the rugged Greek countryside, Exohiko (meaning 'from the countryside') is a magnificent celebration of slow-cooked pork and vibrant vegetables encased in a crisp, buttery filo shell. This rustic dish features tender cubes of pork marinated in lemon and oregano, paired with salty kefalotyri cheese and sweet peas, all steamed to perfection inside its own pastry cocoon. It is a show-stopping centerpiece that offers a delightful contrast between the shatteringly crisp exterior and the succulent, aromatic interior.
🥗 Ingredients
The Pork and Marinade
- 2 pounds Pork shoulder (cut into 1-inch cubes, excess fat trimmed)
- 4 tablespoons Extra virgin olive oil (Greek Koroneiki variety preferred)
- 3 cloves Garlic (minced)
- 1 tablespoon Dried Greek oregano
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Salt and freshly ground black pepper
Vegetables and Cheese
- 1 large Red bell pepper (diced into 1/2-inch pieces)
- 1 large Carrot (peeled and diced)
- 1/2 cup Green peas (fresh or thawed)
- 1 cup Kefalotyri or Graviera cheese (cut into small cubes)
- 1 medium Potato (peeled and cut into small cubes)
Pastry and Assembly
- 1 package Filo pastry (thawed completely)
- 3/4 cup Unsalted butter (melted, for brushing)
- 1 tablespoon Sesame seeds (for garnish)
- 1 Egg yolk (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a large mixing bowl, combine the cubed pork, olive oil, minced garlic, oregano, lemon juice, salt, and pepper. Toss well to coat and let marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge).
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2
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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3
In a large skillet over medium-high heat, brown the marinated pork cubes in batches until golden on all sides. Do not cook them through; you just want to develop a deep flavor crust. Remove to a clean bowl.
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4
In the same skillet, briefly sauté the diced carrots and potatoes for 5 minutes until they start to soften slightly. Add the red bell peppers for the last 2 minutes.
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5
Transfer the sautéed vegetables to the bowl with the pork. Stir in the peas and the cubed cheese. Mix gently so the cheese is evenly distributed.
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6
Unroll the filo pastry and keep it covered with a damp kitchen towel to prevent it from drying out.
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7
Lay one sheet of filo on a clean work surface and brush lightly with melted butter. Place another sheet on top and repeat until you have a stack of 4-5 sheets. For individual parcels, cut the stack into large squares; for one large pie, use the full sheets.
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8
Place a generous portion of the pork and vegetable mixture in the center of your filo stack. Be careful not to include too much liquid from the bottom of the bowl.
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9
Fold the sides of the filo over the filling to create a neat parcel, like a rectangular envelope or a bundle. Secure the seams with a little more melted butter.
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10
Place the parcels seam-side down on the prepared baking sheet. Brush the tops with the egg wash for a glossy finish.
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11
Sprinkle the tops with sesame seeds and use a sharp knife to prick a few small steam vents in the top of each parcel.
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12
Bake in the center of the oven for 60 to 75 minutes. If the filo browns too quickly, tent it loosely with aluminum foil.
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13
The Exohiko is done when the pastry is deep golden brown and the pork inside is fork-tender. Let rest for 10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always keep your filo pastry covered with a damp cloth; it dries out and shatters in seconds if exposed to air. For the best flavor, use a hard, salty Greek cheese like Kefalotyri; if unavailable, a very firm Pecorino Romano is a good substitute. Ensure the pork cubes are relatively small (1-inch) so they cook through at the same rate as the vegetables. Don't skip browning the meat; that 'Maillard reaction' is what provides the deep, savory base for the entire dish. If you want an even more authentic touch, add a few cubes of Feta cheese along with the hard cheese for extra creaminess.
🍽️ Serving Suggestions
Serve with a crisp, cold Horiatiki (Greek Village Salad) to cut through the richness of the pastry. A dollop of cool, garlicky Tzatziki on the side is perfect for dipping the crunchy filo corners. Pair with a glass of robust Greek red wine, such as a Xinomavro or Agiorgitiko. Roasted lemon potatoes make an excellent starchy side if you are serving a larger crowd. Enjoy with a side of steamed wild greens (Horta) drizzled with lemon and olive oil.