| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Greek |
Appetizers |
100 |
Canapes |
INGREDIENTS
| 1 |
lb |
Filo leaves |
| 1 |
lb |
Feta cheese; crumbled |
| 3 |
|
Egg yolks |
| 1 |
c |
Butter; melted |
| 1 |
c |
Cheese; grated |
| 2 |
tb |
Parsley; minced |
| 1 |
c |
Bechamel sauce |
| 1 |
c |
Meat, chopped or ground |
| 2 |
tb |
Cheese; grated |
| 1 |
|
Egg; hardboiled, finely chopped |
| 1 |
c |
Shrimp & crab; chopped, cooked or canned |
| 1/2 |
c |
Bechamel Sauce |
| 1 |
tb |
Parsley; minced |
| 1 |
ds |
Lemon juice |
| 3 |
lb |
Spinach, fresh |
| 2 |
bn |
Scallions; finely chopped |
| 1/2 |
c |
Parsley; minced |
| 1/2 |
ts |
Dill; (opt) |
| 1 |
lb |
Feta cheese; crumbled |
| 8 |
|
Egg; beaten |
|
|
Salt |
| 1/2 |
c |
Olive oil |
| 2 |
c |
Milk; hot |
| 3 |
tb |
Flour |
| 1/4 |
c |
Butter |
|
|
Salt & white pepper |
|
|
Source: Greek Cooking for the Gods by Eva Zane |
INSTRUCTIONS
VARIATION: MEAT
VARIATION: FISH
VARIATION: SPINACH
BECHAMEL SAUCE
MAIN RECIPE: Tiropetes - Cheese triangles
Prepare bechamel sauce and allow it to cool; add feta cheese, eggs, grated
cheese, parsley and 3 tbsp melted butter to sauce and mix well. Cut filo
sheets into long strips 3 inches wide and brush with melted butter. Place
one tsp of the cheese mixture at the bottom of each strip and fold the
corner up to form a triangle; continue folding in a triangular shape until
the entire strip is folded. Continue this method until all the ingredients
are used. Place triangles on cookie sheets; brush each with butter and
bake at 375 degrees for 15 to 20 minutes, until golden brown. Serve at
once. These triangles may be prepared ahead of time, frozen and baked when
ready to serve.
VARIATION: Meat - Kreatopetes
Either use cooked leftover meats, chopped; or saute fresh ground beef,
breaking it up with a fork into small pieces. Combine meat with cheese and
egg in a bowl. Place a teaspoonful on filo strips, fold, brush with butter
and bake in the same manner as cheese triangles.
VARIATION: Fish - Psaropetes
Mix together seafood, bechamel sauce, parsley and lemon juice. Place a
teaspoonful on filo strips, fold, brush with butter, and bake in the same
manner as cheese triangles.
VARIATION: Spinach - Spanakopetas
Wash the spinach, cut off the stems, dry completely with towels, and chop.
Brown the scallions in 1/2 cup olive oil until tender. Combine spinach,
parsley, dill, beaten eggs and cheese; add cooked scallions; season with
salt lightly and mix well. Place a teaspoonful of the filling on the filo
leaves and proceed to fold, brush with butter and bake in the same manner
as cheese triangles.
Bechamel: Melt butter in a pan, add flour, and stir until smooth. Lower
heat, and gradually add the hot milk, stirring constantly until it
thickens. Season with salt and pepper.
Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 12 JUN 1995 095335
+0100
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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