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    You are in: Home / Greek / Greek Kreatopites Recipe
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    Greek Kreatopites

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Buster's friend's Note:

    Gonna make this & freeze half to see how well they do. Sounds like something wonderful to have frozen to heat for unexpected guests or a special sumpin-sumpin. This one for Came in an email - from Petro B on gourmet-recipes-from-around-the-world.

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    Units: US | Metric


    1. 1
      In saucepan, melt butter over medium heat; add shallots and saute until soft. Add meat; mash with fork until browned. Add wine; simmer a few minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes. Cool.
    2. 2
      Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      Remove filo from package, covering with waxed paper and damp towel.
    5. 5
      Take out one sheet at a time, keeping remainder covered. Place oblong on flat surface. butter filo, one sheet at a time, using pastry brush. Repeat with second sheet. Cut sheets into 2 inch wide strips.
    6. 6
      Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used.
    7. 7
      To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden. .
    8. 8
      Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350 degrees. Do not thaw; bake for 15 to 20 minutes or until golden.

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    Nutritional Facts for Greek Kreatopites

    Serving Size: 1 (1534 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 139.1
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 5.5 g
    Cholesterol 32.0 mg
    Sodium 138.3 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 3.4 g

    The following items or measurements are not included:


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