Title: Kreatopitakia (baked savory pastries w/ seaso
 Categories: Greek, Appetizers, Meats
      Yield: 60 Servings
 
      3 tb Butter or margarine
      2    Shallots or onions; minced
      1 lb Lean ground lamb or beef
    1/2 c  Dry white wine
      3    Sprigs fresh parsley;chopped
      1 tb Chopped fresh mint or dill
    1/2 c  Tomato sauce
           Salt & freshly ground pepper
    1/2 c  Grated cheese*
      1    Egg; lightly beaten
      1 tb Bread crumbs; if necessary
      1 lb Commercial filo sheets
      1 c  Butter; melted
 
  *Note: Suggested cheeses for this recipe are Greek kefalotyri or
  Parmesan. Heat the 3 tablespoons butter or margarine and cook the
  shallots until soft, then add the meat and mash with a fork over
  medium heat until the color changes.  Add the wine and simmer a few
  minutes. Stir in the herbs and tomato sauce; season with salt and
  pepper to taste and simmer for 20 minutes.  Cool.  Add the cheese and
  egg, and if the mixture 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 cup melted butter. Place 1 teaspoon 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 until all are ready to
  bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or
  until golden and crisp, turning once.  Serve hot.