Kreatopetes Recipes

Steps:

• FILO STORAGE AND PREPARATION:.
• Thaw frozen filo, still in the unopened package, in the refrigerator. This will take about 8 hours. Avoid thawing at room temperature as rapid thawing creates moisture and may cause the sheets to stick together.
• Fresh or thawed filo has a storage life in the refrigerator of 3 to 4 weeks.
• For easiest handling, let the unopened filo stand at room temperature (not over 80 degrees F) for at least 1 hour before using it.
• After opening a box of filo, place the unused sheets in a sealable plastic bag, and refrigerate them until your next project.
• FILLING:.
• In a large frying pan over medium heat, cook the onion and garlic in the 2 tablespoons butter until the onion is limp. Crumble in the beef; cook until it is browned. Drain and discard the drippings.
• In a bowl, whisk together the tomato paste, water, salt, allspice, and pepper until smooth. Stir this mixture into the meat mixture. Cover the pan, and simmer for 30 minutes. Remove the cover, and cook the mixture briefly, until it is thick and the liquid has evaporated. Remove the pan from heat, and set the mixture aside to cool.
• Tip: taste the filling before wrapping and add additional seasonings if necessary. If it tastes good in the bowl, you'll know it tastes good in the final product!
• ASSEMBLY (Using a rounded teaspoon of filling for each, fill, fold, and bake the triangles according to the following instructions):.
• Lay a sheet of filo horizontally on a work surface. Brush lightly with melted butter, nor more than 2 teaspoons per sheet. Lay a second sheet of filo over the first, and brush it with butter.
• Cut the filo crosswise into five equal strips about 3 inches wide and 12 inches long.
• Place a rounded teaspoon of filling on one end of each strip. Fold over one corner to make a triangle. Fold the triangle over again on itself. Continue folding, from one side to the other, as if you were folding a flag. When you come to the end of this folding exercise, simply trim off with a knife, any extra filo too small to tuck under.
• After folding five triangles, place them on an ungreased baking sheet and butter the tops. You can leave the tops plain if you use only one kind of filling, but if you wrap a variety of fillings, identify each kind with a topping such as poppy seeds or sesame seeds.
• After folding the appetizers, cover and refrigerate for use in the next 24 hours; otherwise, freeze them solid on the baking sheet, then transfer them to containers with tight-fitting lids and return them to the freezer.
• Bake the triangles, uncovered, in a preheated 350 degree oven for 15 minutes (20 to 25 minutes if frozen) or until they are golden brown.

Steps:

• In a saucepan add oil and saute onion. Add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on medium heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs stir; put aside.
• Remove phyllo pastry from packet (there are about 22-24 sheets) cut down lengthwise.
• Keep covered with a moist tea towel as they dry out quickly if uncovered.
• Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled.
• At bottom place a spoonful of mixture.
• Pick phyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a triangle making sure the corners are not sticking outside the fold.
• You go right, right, bring that point to the left side and left again and so on until you reach the top.
• Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven at 200°C until golden brown.
• These triangles can be frozen uncooked.
• When cooking from frozen stage don't defrost first.
• Have a hot over and bake on 200°C.
• Sometimes you may have to flip them over in the oven.

Steps:

• Drain the beans and place in a large saucepan.
• Add 7 cups of water and bring to a boil over medium-high heat.
• Reduce the heat to low and add the juice of 1 lemon, the garlic and the salt.
• Cover and simmer over low heat (the beans will retain their shape only if cooked slowly) until the beans are soft-- moist but not soupy-- about 12 hours.
• You should do this ideally in the crock pot.
• Check occasionally and add water if the beans become dry.
• Twenty minutes before serving, chop the scallions and combine with the remaining lemon juice.
• Stir in the oil, season with salt and pepper, and set aside.
• Discard the garlic and gently stir the lemon mixture into the beans.
• Adjust seasoning.
• Spoon into bowls, mash slightly.
• Serve warm with pita bread.