Kreatopitakia (baked savory pastries w/ seasoned meat)
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Kreatopitakia (baked savory pastries w/ seasoned meat)
  Savory    Pastries    Meat    Greek    Appetizers  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17950. Report a problem with this recipe.
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      Title: Kreatopitakia (baked savory pastries w/ seasoned meat)
 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.
  




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Recipe ID 17950 (Apr 03, 2005)

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