| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Appetizers, Greek, Meats |
60 |
Servings |
INGREDIENTS
| 3 |
T |
Butter or margarine |
| 2 |
|
Shallots or onions, minced |
| 1 |
lb |
Lean ground lamb or beef |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Sprigs fresh parsley, chopped |
| 1 |
T |
Chopped fresh mint or dill |
| 1/2 |
c |
Tomato sauce |
|
|
Salt & freshly ground pepper |
| 1/2 |
c |
Grated cheese* |
| 1 |
|
Egg, lightly beaten |
| 1 |
T |
Bread crumbs, if necessary |
| 1 |
lb |
Commercial filo sheets |
| 1 |
c |
Butter, melted |
INSTRUCTIONS
Note: Suggested cheeses for this recipe are Greek kefalotyri or
Parmesan. Heat the 3 tablespoons butter or margarine and cook the
shallots until soft, then add the meat and mash with a fork over
medium heat until the color changes. Add the wine and simmer a few
minutes. Stir in the herbs and tomato sauce; season with salt and
pepper to taste and simmer for 20 minutes. Cool. Add the cheese and
egg, and if the mixture is very liquid, stir in the bread crumbs
immediately before stuffing. Filo sheets should be unrolled flat, and
cut into thirds (3 x 11 inches). Pile up the filo, covering it with
waxed paper and a damp towel. Take out one sheet at a time and keep
the rest covered. Butter the filo, one sheet at a time, using a pastry
brush and the 1 cup melted butter. Place 1 teaspoon of the meat
filling 1 inch from the end nearest you. Fold the filo back over the
filling so the bottom edge meets the left edge, forming a right angle.
Continue folding back at right angles to make the triangular shape.
Place on baking sheets and keep covered until all are ready to bake.
Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until
golden and crisp, turning once. Serve hot. Source: The Food of Greece
by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you
by Karen Mintzias Sent to me by Bill <wight@odc.net>
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