Tiropetes& Variations

* Exported from MasterCook *

TIROPETES & VARIATIONS

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Filo leaves
1 lb Feta cheese -- crumbled
3 Egg yolks
1 c Butter -- melted
1 c Cheese -- grated
2 tb Parsley -- minced
1 c Bechamel sauce
-----VARIATION: MEAT-----
1 c Meat, chopped or ground
2 tb Cheese -- grated
1 Egg -- hardboiled, finely
-chopped
-----VARIATION: FISH-----
1 c Shrimp & crab -- chopped,
-cooked or canned
1/2 c Bechamel Sauce
1 tb Parsley -- minced
1 d Lemon juice
-----VARIATION: SPINACH-----
3 lb Spinach, fresh
2 bn Scallions -- finely chopped
1/2 c Parsley -- minced
1/2 ts Dill -- (opt)
1 lb Feta cheese -- crumbled
8 Egg -- beaten
Salt
1/2 c Olive oil
-----BECHAMEL SAUCE-----
2 c Milk -- hot
3 tb Flour
1/4 c Butter
Salt & white pepper

MAIN RECIPE: Tiropetes - Cheese triangles

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.

VARIATION: 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.

VARIATION: 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.

VARIATION: 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.

Source: Greek Cooking for the
Gods by Eva Zane Submitted By SAM WARING
<WARING@IMA.INFOMAIL.COM> On 12 JUN 1995 095335
+0100



- - - - - - - - - - - - - - - - - -