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Ингредиенты
- 3 Tbsp. Butter or possibly margarine
- 2 x Shallots or possibly onions, chopped
- 1 lb Lean grnd lamb or possibly beef
- 1/2 c. Dry white wine
- 3 sprg fresh parsley,minced
- 1 Tbsp. Minced fresh mint or possibly dill
- 1/2 c. Tomato sauce Salt & freshly grnd pepper
- 1/2 c. Grated cheese*
- 1 x Egg, lightly beaten
- 1 Tbsp. Bread crumbs, if necessary
- 1 lb Commercial filo sheets
- 1 c. Butter, melted
Инструкции
- *Note: Suggested cheeses for this recipe are Greek kefalotyri or possibly Parmesan.
- Heat the 3 Tbsp. butter or possibly margarine and cook the shallots till soft, then add in the meat and mash with a fork over medium heat till the color changes. Add in the wine and simmer a few min. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 min. Cold. Add in the cheese and egg, and if the mix is very liquid, stir in the bread crumbs immediately before stuffing.
- Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches).
- Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 c. melted butter. Place 1 tsp. of the meat filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Place on baking sheets and keep covered till all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 min or possibly till golden brown and crisp, turning once. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 318 | |
| Calories from Fat 260 | 82% |
| Total Fat 29.33g | 37% |
| Saturated Fat 16.68g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 348mg | 14% |
| Potassium 158mg | 5% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.39g | 1% |
| Protein 8.68g | 14% |
