---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Appetizers, Meats
       Yield: 60 servings
       3 tb Butter or margarine
       2    Shallots or onions; minced
       1 lb Lean ground lamb or beef
     1/2 c  Dry white wine
       3    Sprigs fresh parsley;chopped
       1 tb Chopped fresh mint or dill
     1/2 c  Tomato sauce
            Salt & freshly ground pepper
     1/2 c  Grated cheese*
       1    Egg; lightly beaten
       1 tb Bread crumbs; if necessary
       1 lb Commercial filo sheets
       1 c  Butter; melted
   *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.