Athenian Lamb Loin

2 each, 10 to 12 ounce boneless lamb loins
4 sheets filo dough
olive oil spray
1 teaspoon anise seed
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 bunches spinach, cleaned and left damp
2 medium shallots, thinly sliced
8 ounces mushrooms, minced
2 cloves garlic, minced
8 ounces baby yellow tomatoes, halved or diced
2 tablespoons sugar
3 tablespoons red wine vinegar
4 ounces lamb stock
2 tablespoons crumbled feta cheese

Preheat oven to 400F. Finely crush anise seed and peppercorns with salt. Rub lamb loins with the spice mixture, reserving 1/2 teaspoon for the tomatoes. Mist the meat with olive oil and sear on all sides in a hot skillet until golden brown, about 3 minutes. Cool on a rack. Mist a skillet with olive oil, heat and saute mushrooms and garlic until mushrooms are golden brown. Season with salt. Mix must be dry. Mist a large covered pot with olive oil and heat to medium. Add scallions and spinach. Cover and remove from heat. Let steam until spinach is collapsed, about 5 minutes. Salt, cool and drain. Lay out 2 sheets of filo. Mist one with olive oil and top with the 2nd sheet. Place 1/4 of the spinach mix in a thin layer on the sheet, beginning 2 inches in from the short side and spread. Top with 1/4 of the mushroom mix and spread over lamb. Repeat with spinach. Gently fold the edges over the loin and lightly roll the sheet. When you reach half way, fold the sides over the lamb and finish rolling. Place the package, seam side down, on a baking sheet that has been misted with olive oil. Lightly score the first few layers of dough with a paring knife. Mist again and bake in a 400F oven to desired doneness, approximately 15 minutes. Sprinkle sugar evenly on the bottom of a hot skillet and caramelize. Immediately remove from the heat and cool slightly before adding the vinegar. Be cautious as the sugar might splatter. Return to medium heat and add brown lamb stock. Reduce to a smooth consistency. Add tomatoes and heat through. Stir in reserved spice mix. Slice each lamb package into 4 pieces. Arrange 2 pieces on each plate with sauce. Garnish with crumbled feta.