Title: Bourekakia me kremithakia freska (scallions in filo)
 Categories: Greek, Appetizers, Vegan, Jacobs
      Yield: 16 servings
 
      6 bn Scallions
           -(white part & 1" green)
           -chopped, to make about 3 c.
    1/2 c  Olive oil
    3/4 c  Chopped fresh dill
           Salt
           Freshly ground black pepper
      8    Filo pastry sheets; thawed
      2 tb Sesame seeds
 
  Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the
  chopped dill, salt and pepper.
  
  Remove 8 sheets of filo from the package. Reseal package and
  refrigerate it.  Cover the filo you are using with a damp dish towel,
  well wrung out, and try to work hastily, as the pastry sheet have a
  tendency to dry out.
  
  Lay out one sheet of filo and brush thoroughly with olive oil.  Lay a
  second sheet over the first, and brush again with olive oil.  Leaving
  a margin of 1 inch down one short side of the filo, sprinkle
  one-fourth of the scallion mixture in a strip.  Roll up from the same
  side, to make a long tube, packing the ends well.  Place on a greased
  baking sheet.
  
  Repeat this procedure three more times.  Cut each tube diagonally
  into four sections, brush with olive oil, and sprinkle the tops with
  sesame seeds. Bake in an oven preheated to 350 F until the tops are
  crisp and golden brown - about 30 minutes.  They are good hot or cold.