(meat and cheese/spinach fillings)
Gigi Weston

1 pound lean ground round
1 large onion, chopped
2 cinnamon sticks
1 tablespoon tomato paste
2 tablespoons brandy
salt and pepper to taste
one package filo dough
8 ounces butter, melted

Fry the onions in a bit of olive oil, add the ground meat and cook over medium high heat.  Drain the fat and add the cinnamon sticks, tomato paste, brandy, salt, pepper and a bit of water to cover.  Simmer slowly for up to 45 minutes or until the mixture has lost most of its liquid.

8 ounces feta cheese, drained
8 ounces cottage cheese (dry curd)
1 egg beaten
1/4 cup Parmesan cheese
fresh dill chopped, to taste
fresh cilantro chopped, to taste
one package fresh spinach, stems removed and leaves chopped
1 small bunch scallions chopped
salt and pepper to taste

Fry the scallions in a bit of butter, add the spinach and cook over medium high heat until done.  Remove, let cool slightly, place on paper towels and blot the remaining liquid until the spinach mixture is dry.  Chop.  In a
large bowl, mix the feta cheese, cottage cheese, Parmesan cheese, dill, parsley, salt, pepper and egg.  Add the spinach mixture.

Place one filo leaf on a counter, brush some butter on it.  Place two or three more layers of filo on top, each time lightly buttering the leafs. Cut the filo into six equal strips (on the longer side).  Place a bit of filling (either type) at the top of the strip and start folding downward as if you were in the boy scouts again, folding the flag!  This should result in a nice little triangle.  Place on a buttered baking sheet and brush the top with some more butter.  Do this until all of the filo is gone.

Caution:  Filo tends to dry out quickly, so you must work fast or else cover the dough with a lightly damp towel.  Bake in a 325 degree oven until done (slightly golden brown and flaky).  Let cool.  Serves 8-20 (depending on your appetite)!


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