Greek Stuffed Meat Triangles

DIRECTIONS

• 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.
• *Triangles can be kept frozen in a tightly sealed container for up to two months.
• To bake, preheat oven to 350°F.
• Do not thaw; bake for 15 to 20 minutes or until golden.