3 tablespoons butter or margarine
2 shallots or onions, minced
1 pound lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon chopped fresh mint or dill
1/2 cup tomato sauce
salt and freshly ground pepper
1/2 cup grated Greek Kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if necessary
1 pound phyllo pastry
1 cup butter, melted
Servings: 60
1. 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.
2. 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.
3. 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.
Servings: 60
2 shallots or onions, minced
1 pound lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon chopped fresh mint or dill
1/2 cup tomato sauce
salt and freshly ground pepper
1/2 cup grated Greek Kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if necessary
1 pound phyllo pastry
1 cup butter, melted
Servings: 60
1. 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.
2. 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.
3. 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.
Servings: 60
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