Text 14213, 74 rader
Skriven 2011-08-02 05:18:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 108
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roulo me Filo
 Categories: Beef, Herbs, Vegetables, Cheese
      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=+
    1/2 c  Tomato juice
      1    Cinnamon stick
           +=OR=+
      1 ts -Ground Cinnamon
           Salt & Fresh ground pepper
      1 ts Chopped fresh basil; or more
      2    Eggs; separated
  1 1/2 c  Thick Saltsa Aspri
    1/2 c  Grated mizithra cheese
           +=OR=+
    1/2 c  Kefalotyri cheese
    1/2 ts Grated nutmeg
           Heavy greaseproof paper
           -(about 20 by 20 inches)
     12    Filo pastry sheets
    1/3 c  Butter; melted and warm
      2 lg 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 (350øF/175øC),
  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.
  
  Source: The Food of Greece - by Vilma Liacouras Chantiles
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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