Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter or margarine
   2                    shallots or onions -- minced
   1      pound         lean ground lamb or beef
     1/2  cup           dry white wine
   3      sprigs        fresh parsley -- chopped
   1      tablespoon    chopped fresh mint or dill
     1/2  cup           tomato sauce
                        salt and freshly ground pepper
     1/2  cup           grated cheese*
   1                    egg -- lightly beaten
   1      tablespoon    bread crumbs -- if necessary
   1      pound         commercial filo sheets
   1      cup           butter -- melted

Preparation:

*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. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.