Greek Stuffed Meat Triangles

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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