3 Tbsp butter or margarine
2 shallots or green onions, minced
1 Kilo of minced meat,lamb or beef
½ cup dry white wine
3 sprigs fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
½ cup tomato sauce
Salt and freshly ground pepper, to taste
½ cup grated parmesan cheese
1 egg, lightly beaten
1 kilo filo pastry, defrosted
1 cup butter or margarine, melted
In sauce pan, 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.
Bake for 10 to 15 minutes or until golden.
