Bourekakia (Meat Triangles)

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 12

• 1 lb topside mince
• 1 onion (grated)
• ¼ cup oil
• pepper
• salt
• 2 tablespoons tomato paste (diluted with water)
• ½ teaspoon nutmeg
• 2 eggs (beat in a cup)
• 2 tablespoons marsala wine
• 1 cup grated feta cheese
• 1 phyllo pastry
• unsalted butter (for buttering phyllo pastry)

Directions:

1. 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.
2. Remove from stove, add grated feta cheese, beaten eggs stir; put aside.
3. Remove phyllo pastry from packet (there are about 22-24 sheets) cut down lengthwise.
4. Keep covered with a moist tea towel as they dry out quickly if uncovered.
5. Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled.
6. At bottom place a spoonful of mixture.
7. 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.
8. You go right, right, bring that point to the left side and left again and so on until you reach the top.
9. 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.
10. These triangles can be frozen uncooked.
11. When cooking from frozen stage don't defrost first.
12. Have a hot over and bake on 200°C.
13. Sometimes you may have to flip them over in the oven.