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  • 3 tablespoons butter or margarine
  • 2 shallots or green onions, minced
  • 1 pound lean ground lamb or beef
  • 1/2 cup dry white wine
  • 3 sprigs fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 cup tomato sauce
  • Salt and freshly ground pepper to taste
  • 1/2 cup grated kefalotyri or Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon bread crumbs, if needed
  • 1 pound filo pastry, defrosted
  • 1 cup butter or margarine, melted


  1. 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.
  2. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing.
  3. Heat oven to 350 degrees F.
  4. Remove filo from package, covering with wax 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.
  5. To bake, place on ungreased baking sheet.
  6. Bake for 10 to 15 minutes or until golden.

Makes 35 to 40 pieces.

Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350 degrees F. Do not thaw; bake for 15 to 20 minutes or until golden.