Greek Kreatopites

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 3 tablespoons butter (or margarine)
• 2 shallots, minced (or green onions)
• 1 lb lean ground lamb (or beef)
• 1/2 cup dry 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)

Recipe

• 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.