*  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
  
 
 
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