3 tbsp butter or margarine
2 shallots or onions, minced
1 lb lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tbsp chopped fresh mint or dill
1/2 cup tomato sauce
1 salt & freshly ground pepper
1/2 cup grated cheese*
1 egg, lightly beaten
1 tbsp bread crumbs, if necessary
1 lb commercial filo sheets
1 cup butter, melted
Directions
*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.
Servings: 60 servings
Kreatopitakia (Baked Savory Pastries W/ Seaso Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, certainly as far back as the Egyptians, and maybe further still. However, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also recounts how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including rosemary and coriander. These new foods and spices prompted a surge in books on cooking, most of which are kept safe in academic collections. During the following few centuries, the upper-class families of the West competed with each other to serve the best banquets, and consequentially the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications were in high demand, due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Kreatopitakia (Baked Savory Pastries W_ Seaso recipe.
