International Recipes
Kreatopites
Yield: 35 to 40 pieces
Ingredients
- 3 tablespoons butter
- 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, melted
Instructions
- 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 for 20 minutes. Cool.
- Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing.
- Heat oven to 350 degrees F.
- 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.
- To bake, place on ungreased baking sheet.
- Bake for 10 to 15 minutes or until golden.
Notes
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.