Post by chief_cook2 on Apr 15, 2003 19:09:59 GMT -6
3 Tbsp butter or margarine
2 shallots or green onions, minced
1 lb lean ground lamb or beef
½ cup dry white wine
3 sprigs fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
½ cup tomato sauce
Salt and freshly ground pepper, to taste
½ cup grated kefalotyri or parmesan cheese
1 egg, lightly beaten
1 Tbsp bread crumbs, if needed
1 lb filo pastry, defrosted
1 cup butter or margarine, melted
In saucepan, melt butter over medium heat; add shallots and sauté until
soft. Add meat; mash with fork until browned. Add wine; simmer a few
minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and
pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears
too loose, stir in bread crumbs immediately before stuffing. Preheat oven to
350°F. Remove filo from package, covering with waxed paper and damp towel.
Take out one sheet at a time, keeping remainder covered. Place oblong on
flat surface. Butter filo, one sheet at a time, using pastry brush. Repeat
with second sheet. Cut sheets into 2-inch wide strips. Place 1 teaspoon
filling at bottom of strip. Starting from bottom, roll up like flag. Repeat
until all filling is used. To bake, place on ungreased baking sheet. Bake
for 10 to 15 minutes or until golden.
(MAKES 35 TO 40 PIECES)
2 shallots or green onions, minced
1 lb lean ground lamb or beef
½ cup dry white wine
3 sprigs fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
½ cup tomato sauce
Salt and freshly ground pepper, to taste
½ cup grated kefalotyri or parmesan cheese
1 egg, lightly beaten
1 Tbsp bread crumbs, if needed
1 lb filo pastry, defrosted
1 cup butter or margarine, melted
In saucepan, melt butter over medium heat; add shallots and sauté until
soft. Add meat; mash with fork until browned. Add wine; simmer a few
minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and
pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears
too loose, stir in bread crumbs immediately before stuffing. Preheat oven to
350°F. Remove filo from package, covering with waxed paper and damp towel.
Take out one sheet at a time, keeping remainder covered. Place oblong on
flat surface. Butter filo, one sheet at a time, using pastry brush. Repeat
with second sheet. Cut sheets into 2-inch wide strips. Place 1 teaspoon
filling at bottom of strip. Starting from bottom, roll up like flag. Repeat
until all filling is used. To bake, place on ungreased baking sheet. Bake
for 10 to 15 minutes or until golden.
(MAKES 35 TO 40 PIECES)