Roulo me filo
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Roulo me filo
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18054. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Roulo me filo
 Categories: Greek, Meats, Main dish
      Yield: 4 servings
      2 tb Butter or margarine
      1 sm Shallot or onion
  1 1/2 lb Veal, ground
    1/2 c  Chopped tomatoes
           -OR- tomato juice
      1    Cinnamon stick; -OR-
      1 ts -Ground Cinnamon
           Salt; if necessary
           Freshly ground black pepper
      1 ts Chopped fresh basil
           -(more if desired)
      2    Eggs; separated
  1 1/2 c  Thick Saltsa Aspri
    1/2 c  Grated mizithra cheese
           -OR- kefalotyri cheese
    1/2 ts Grated nutmeg
           Heavy greaseproof paper
           -(about 20 by 20 inches)
     12    Filo pastry sheets
    1/3 c  Butter or margarine
           - melted and warm
      2    Eggs, hard-cooked; sliced
      1 tb Chopped fresh parsley
  Heat the butter in a large frying pan, then saute the onion until
  soft. Add the meat, mashing it with a fork until the raw color
  disappears.  Add the tomato and cinnamon, cover and simmer about 20
  minutes, stirring once or twice.  Remove the lid and season
  judiciously (if the cheese is salty, don't add salt until the very
  end).  Stir in the basil, then remove the cinnamon stick and cool.
  Using a wooden spoon, mix the egg whites into the meat.  Meanwhile,
  prepare the saltsa aspri (it must be thick) and combine with the egg
  yolks, cheese, and nutmeg.  Taste to see if salt is needed.
  To make the loaf, spread the baking paper flat on your work surface.
  Lay a sheet of filo (keeping the rest covered with a damp towel or
  waxed paper) in the center of the paper and brush with butter.
  Continue laying filo, one sheet on top of another, brushing each with
  butter, to make a large "base" on which to roll the meat loaf (about
  15 x 15 inches). Spread half of the saltsa aspri in the center of the
  filo, alowing wide margins for turning later.  Spread the meat
  mixture over the sauce to a length of about 9 inches. Lay the egg
  slices over the meat, cover with the remaining sauce, and sprinkle
  with parsley. Turn the edges of the filo up over the meat and roll
  into a loaf.  Fold the paper over the loaf, secure it, and place,
  seam side down, in a baking pan.  Bake for 1 hour in moderate oven
  (350 F), removing the paper after 35 minutes to allow the filo to get
  crisp. Brush the outer surface of the filo with butter or margarine
  for a higher golden chestnut color.
  With wide spatulas, lift the loaf onto a warm platter.  Serve
  immediately, with fresh green salad, black olives, and a heady wine.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 18054 (Apr 03, 2005)

[an error occurred while processing this directive]