Filo Dough Triangles with Roquefort Leek Filling - greek

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Filo Dough Triangles with Roquefort Leek Filling - Greek

2 boxes (2 pounds) Filo pastry leaves

1 to 1+1/2 pounds unsalted butter, melted and slightly cooled

3 batches of filling (see below)

 

 

 

 

 

 

Melt the butter. Take a filo leaf, lay it out flat, and brush it with

melted butter. Put another leaf on top of this one and butter it as

well. Cut this into four long strips (the dough is usually 18x24, so

when you cut it, you should get four 4.5x24 strips). For each strip,

put a spoonful of filling at the top, and then flag-fold the strip

into a triangle with the filling inside. Repeat until you run out of

either the filling or the filo leaves. Slash the tops of the

triangles -- be careful not to cut through to the filling. Bake these

at 450 degrees F. for about twenty to twenty-five minutes. (Basically,

you just want to make them golden-brown.)

 

Roquefort-Leek filling

1/2 cup minced leeks (about two leeks)

3 tbsp butter

2 oz. Roquefort cheese

2/3 cup Ricotta cheese

1 egg-yolk

Salt and pepper if you want

 

Cut the green tops off the leeks; discard. Quarter the leeks down

their long axis, and rinse well in a pot of water. Now mince finely.

Saut'e in the butter until tender. Crumble the roquefort and mix in;

also stir in the ricotta. If you really feel that you *must* add a bit

of salt, and you don't mind that it's going to ruin your blood

pressure, besides clogging your arteries with the cholesterol from the

butter and cheeses, (:-) then add some. Same with the pepper. :-) Mix

well.

Fills up about 24-30 triangles.

 

Source: Metropark dot com

Formatted by Chupa Babi in MC: 11.12.06

 

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