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Ingredients
- 2 box (2 pounds) Filo pastry leaves
- 1 1/2 lb unsalted butter, melted and slightly cooled
- 3 x FILLING(s) (see below)
Directions
- Heat the butter. Take a filo leaf, lay it out flat, and brush it with melted butter. Put another leaf on top of this one and butter it as well. Cut this into four long strips (the dough is usually 18x24, so when you cut it, you should get four 4.5x24 strips). For each strip, put a spoonful of filling at the top, and then flag-fold the strip into a triangle with the filling inside. Repeat till you run out of either the filling or possibly the filo leaves.
- Slash the tops of the triangles - be careful not to cut through to the filling.
- Bake these at 450 degrees F. for about twenty to twenty-five min. (Basically, you just want to make them golden brown-brown.)
- Roquefort-Leek filling:1/2 c. chopped leeks
- (about two leeks)
- 3 tbsp butter2 ounce. Roquefort cheese2/3 c. Ricotta cheese1 egg-yolkSalt and pepper if you want
- Cut the green tops off the leeks; throw away. Quarter the leeks down their long axis, and rinse well in a pot of water. Now mince finely. Saut'e in the butter till tender. Crumble the roquefort and fold in; also stir in the ricotta. If you really feel which you*must* add in a bit of salt, and you do not mind which it's going to ruin your blood pressure, besides clogging your arteries with the cholesterol from the butter and cheeses, (:-) then add in some. Same with the pepper.:-)
- Mix well. Fills up about 24-30 triangles.
- Three-Cheese filling with Pepperoni:1/2 c. Ricotta cheese3 tbsp grated mozzarella3 tbsp freshly grated Parmesan1/4 c. very finely minced pepperoni1 egg yolkSalt and pepper if you want
- Mix everything together. Fills up about 24-30 triangles.
- Crab filling:8 ounce. fresh crab meat3 tbsp butter3 tbsp shallots, finely chopped1 tbsp sherry1 tbsp Dijon mustardSalt and pepper if you want
- Heat butter, saut'e shallots till soft but not browned. Add in the crab and sherry, saut'e or possibly 30 seconds. Stir in the rest, let cold. Fills up about 24-30 triangles.
- Curried Lamb filling:8 ounce lean boneless lamb3 tbsp butter1/2 c. finely minced onion1 clove garlic, minced1-2 tsp curry powder1/4 tsp grnd coriandera healthy pinch of cayenne pepperSalt and pepper if you want
- Chop lamb into 1/4 inch pcs. Heat 2 tbsp butter in a pan and brown lamb over medium-high heat. Move lamb to a bowl, and saut'e the onion, garlic, curry, and coriander till soft. Stir in lamb and season to taste with salt, pepper, and cayenne. Fills up about 24-30 triangles.
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