Greek Kreatopites

Name: Greek Kreatopites
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 35-45 pieces
Ingredients: 3 tablespoons butter (or margarine); 2 shallots, minced (or green onions); 1 lb lean ground lamb (or beef); 1/2 cup dry white 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)

Submitted by Busters friend

"Gonna make this & freeze half to see how well they do. Sounds like something wonderful to have frozen to heat for unexpected guests or a special sumpin-sumpin. This one for Came in an email - from Petro B on gourmet-recipes-from-around-the-world."

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Ready In:: 1hr
Ingredients:: 15
Yields:: 35-45 pieces

ingredients

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

directions

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.
Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing.
Preheat oven to 350 degrees.
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. Bake for 10 to 15 minutes or until golden. .
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.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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