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