GREEK STUFFED MEAT TRIANGLES

Greek Stuffed Meat Triangles image

Provided by Poppy

Time 40m

Yield 35-40 pieces

Number Of Ingredients 14

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 white wine
3 sprigs fresh parsley, chopped
1 tablespoon of 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

Steps:

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.
Add cheese and egg.
If mixture appears too loose, stir in bread crumbs immediately before stuffing.
Preheat oven to 350°F.
Remove filo from package, covering with waxed 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.
*Triangles can be kept frozen in a tightly sealed container for up to two months.
To bake, preheat oven to 350°F.
Do not thaw; bake for 15 to 20 minutes or until golden.