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Greek - Tiropetes




Source of Recipe


Internet


List of Ingredients




Yield: 100 canapes

1 lb filo leaves
1 lb feta cheese, crumbled
3 egg yolks
1 c butter, melted
1 c cheese, grated
2 T parsley, minced
1 c bechamel sauce

1 c meat, chopped or ground
2 T cheese, grated
1 egg, hardboiled, finely chopped

1 c shrimp and crab, chopped, cooked or canned
1/2 c bechamel Sauce
1 T parsley, minced
1 dash lemon juice

3 lb spinach, fresh
2 bunches scallions, finely chopped
1/2 c parsley, minced
1/2 ts dill, optional
1 lb feta cheese, crumbled
8 egg, beaten
salt
1/2 c olive oil

2 c hot milk
3 T flour
1/4 c butter
salt and white pepper

Prepare bechamel sauce and allow it to cool, add feta cheese, eggs,
grated cheese, parsley and 3 tbsp melted butter to sauce and mix
well. Cut filo sheets into long strips 3 inches wide and brush
with melted butter. Place one tsp of the cheese mixture at the
bottom of each strip and fold the corner up to form a triangle,
continue folding in a triangular shape until the entire strip is
folded. Continue this method until all the ingredients are used.
Place triangles on cookie sheets, brush each with butter and bake
at 375 degrees for 15 to 20 minutes, until golden brown. Serve at
once. These triangles may be prepared ahead of time, frozen and
baked when ready to serve.

Variations:

Meat - Kreatopetes

Either use cooked leftover meats, chopped, or saute fresh ground
beef, breaking it up with a fork into small pieces. Combine meat
with cheese and egg in a bowl. Place a teaspoonful on filo strips,
fold, brush with butter and bake in the same manner as cheese
triangles.

Fish - Psaropetes

Mix together seafood, bechamel sauce, parsley and lemon juice.
Place a teaspoonful on filo strips, fold, brush with butter, and
bake in the same manner as cheese triangles.

Spinach - Spanakopetas

Wash the spinach, cut off the stems, dry completely with towels,
and chop. Brown the scallions in 1/2 cup olive oil until tender.
Combine spinach, parsley, dill, beaten eggs and cheese, add cooked
scallions, season with salt lightly and mix well. Place a teaspoonful
of the filling on the filo leaves and proceed to fold, brush with
butter and bake in the same manner as cheese triangles.

Bechamel: Melt butter in a pan, add flour, and stir until smooth.
Lower heat, and gradually add the hot milk, stirring constantly
until it thickens. Season with salt and pepper.



Recipe