Greek Stuffed Meat Triangles

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 2 shallots or 2 green onions, minced
• 1 lb lean ground lamb or 1 lb beef
• 1/2 cup dry wine
• 3 sprigs fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 cup tomato sauce
• salt & freshly ground black pepper, to taste
• 1/2 cup grated kefalotyri or 1/2 cup parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon breadcrumbs, if needed
• 1 lb phyllo pastry, defrosted
• 1 cup butter or 1 cup margarine, melted

Recipe

• 1 in saucepan, melt butter over medium heat; add shallots and sauté until soft.
• 2 add meat; mash with fork until browned.
• 3 add wine; simmer a few minutes.
• 4 stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes.
• 5 cool.
• 6 add cheese and egg.
• 7 if mixture appears too loose, stir in bread crumbs immediately before stuffing.
• 8 preheat oven to 350°f.
• 9 remove filo from package, covering with waxed paper and damp towel.
• 10 take out one sheet at a time, keeping remainder covered.
• 11 place oblong on flat surface.
• 12 butter filo, one sheet at a time, using pastry brush.
• 13 repeat with second sheet.
• 14 cut sheets into 2-inch wide strips.
• 15 place 1 teaspoon filling at bottom of strip.
• 16 starting from bottom, roll up like flag.
• 17 repeat until all filling is used.
• 18 to bake, place on ungreased baking sheet.
• 19 *triangles can be kept frozen in a tightly sealed container for up to two months.
• 20 to bake, preheat oven to 350°f.
• 21 do not thaw; bake for 15 to 20 minutes or until golden.