Prep 25 mins
Cook 35 mins
Gonna make this & freeze half to see how well they do. Sounds like something wonderful to have frozen to heat for unexpected guests or a special sumpin-sumpin. This one for Came in an email - from Petro B on gourmet-recipes-from-around-the-world.
- 3 tablespoons butter (or margarine)
- 2 shallots, minced (or green onions)
- 1 lb lean ground lamb (or beef)
- 1⁄2 cup dry white wine
- 3 sprigs parsley, fresh chopped
- 1 tablespoon mint, fresh chopped
- 1 tablespoon dill, fresh chopped
- 1⁄2 cup tomato sauce
- pepper, freshly ground to taste
- 1⁄2 cup kefalotyri, grated (or Parmesan cheese)
- 1 egg, lightly beaten
- 1 tablespoon breadcrumbs, if needed
- 1 lb phyllo pastry, defrosted
- 1 cup butter, melted (or margarine)
- In saucepan, melt butter over medium heat; add shallots and saute 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 degrees.
- 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. .
- Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350 degrees. Do not thaw; bake for 15 to 20 minutes or until golden.