In a large skillet, heat 1/3 cup oil over medium heat. Add fennel bulb and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic and cook, for 2 minutes more. Add greens and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat and season with fennel seeds and pepper, to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise, at 1-inch intervals. Rub with remaining tablespoon oil, season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover and refrigerate for at least 3 hours and up to overnight. Preheat oven to 450 degrees F. Make 4 small slits in lamb and insert the garlic quarters. Place the lamb in a roasting pan that just holds the lamb comfortably. Roast for 25 minutes. Add the wine and reduce oven temperature to 400 degrees F. Continue roasting, basting frequently with pan juices, for 45 to 65 minutes or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees F for medium-rare. If the roasting pan becomes dry, add a little water or chicken stock. Remove lamb from oven and cover with aluminum foil and let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface. Drizzle pan juices over lamb. Serve with okra stew, if desired.
In a medium stockpot heat 1 tablespoon olive oil over medium-high heat. Add 1/2 of the okra and cook until color begins to change 2 to 3 minutes. Season with salt and pepper. Remove from pan, set aside. Add 1 tablespoon oil to pan and repeat with remaining okra. Add remaining 4 tablespoons oil and heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent 8 to 10 minutes. Add garlic, reduce heat to medium and cook until onions are lightly caramelized, about 2 minutes more. Stir in oregano and aleppo pepper and cook 1 minute. Add tomatoes, reduce heat to low and cook for 5 minutes. Add reserved okra and chicken stock stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Add reserved tomato juices, if desired. Stir in olives and parsley. Taste and adjust for seasoning. Yield: 4 to 6 servings
In a large skillet, heat 1/4 cup oil over medium heat. Add fennel bulb and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic and cook, for 2 minutes more. Add greens and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat and season with fennel seeds and pepper, to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. There should be about 2 cups. Preheat oven to 375 degrees F. Line a baking sheet with a rack. Spray rack with cooking spray. In a small saucepan melt together remaining 1/2 cup oil and the butter over medium heat. Lay 1 sheet of phyllo on a clean work surface with the long side parallel to edge of counter. Brush liberally with butter-oil mixture. Top with a second sheet of phyllo. Brush second sheet with butter-oil mixture. Cut in half crosswise. Place about 1/4 cup filling at 1 end of each half. Fold in sides and roll up forming an egg roll shape. Brush with butter-oil mixture and prick in several spots with a toothpick or the tip of a paring knife. Transfer to prepared baking sheet. Repeat with remaining phyllo and filling. Bake until golden brown and filling is heated through, 20 to 25 minutes. Cool briefly before cutting in half on the diagonal. Serve immediately. Yield: 8 servings
(c)2004 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.