Ingredients
-
3
-
2
-
1
-
1/2
-
3
-
1
-
1
-
1/2
-
-
1/2
-
1
-
1
-
1
-
1
-
Directions
Steps
|
1
Done
|
In Saucepan, Melt Butter Over Medium Heat; Add Shallots and Saut Until Soft. |
|
2
Done
|
Add Meat; Mash With Fork Until Browned. |
|
3
Done
|
Add Wine; Simmer a Few Minutes. |
|
4
Done
|
Stir in Parsley, Mint, Dill and Tomato Sauce; Season With Salt and Pepper and Simmer 20 Minutes. |
|
5
Done
|
Cool. |
|
6
Done
|
Add Cheese and Egg. |
|
7
Done
|
If Mixture Appears Too Loose, Stir in Bread Crumbs Immediately Before Stuffing. |
|
8
Done
|
Preheat Oven to 350f. |
|
9
Done
|
Remove Filo from Package, Covering With Waxed Paper and Damp Towel. |
|
10
Done
|
Take Out One Sheet at a Time, Keeping Remainder Covered. |
|
11
Done
|
Place Oblong on Flat Surface. |
|
12
Done
|
Butter Filo, One Sheet at a Time, Using Pastry Brush. |
|
13
Done
|
Repeat With Second Sheet. |
|
14
Done
|
Cut Sheets Into 2-Inch Wide Strips. |
|
15
Done
|
Place 1 Teaspoon Filling at Bottom of Strip. |
