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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
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 |
salt |
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) |
Directions:
1. 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.
2. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing.
3. Preheat oven to 350 degrees.
4. Remove filo from package, covering with waxed paper and damp towel.
5. 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.
6. Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used.
7. To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden. .
8. 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.
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