GREEK RECIPES
KREATOPITES
GREEK STUFFED MEAT TRIANGLES
- 3 Tbsp butter or margarine
- 2 shallots or green onions, minced
- 1 lb lean ground lamb or beef
- 1/2 cup dry white wine
- 3 sprigs fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 1 Tbsp fresh dill, chopped
- 1/2cup tomato sauce
- Salt and freshly ground pepper, to taste
- 1/2 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 saut� 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.
- 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
Triangles can be kept frozen in a tighly sealed container for uptotwo months.To bak,preheat oven to 350F. dO NOT THAW BAKE FOR15 TO 20 MINUTES OR UNTIL GOLDEN.
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