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Add a photoRaciónes: 10
Ingredientes
- 4 x Scallions, minced
- 3 Tbsp. Butter or possibly oil
- 1 lb Veal, beef or possibly lamb (grnd)
- 4 sm Zucchini, scrubbed, cubed
- 1 sm Eggplant, cubed
- 1 c. Canned tomatoes, liquid removed
- 1/4 c. Minced fresh parsley Salt & freshly grnd pepper
- 1/2 tsp Grnd coriander or possibly allspice
- 1 tsp Dry oregano
- 1 c. Grated cheese (Mizithra!!!) Bread crumbs, if necessary
- 10 x Commercial filo sheets
- 6 Tbsp. Butter, melted
Direcciones
- Saute/fry the scallions in the 3 Tbsp. butter in a large frying pan and add in the meat. Simmer a few min, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 min, adding the coriander and oregano during the last 10 min. Remove from the heat and stir in the cheese. (The mix should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.)
- Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each.
- Spread the filling over the filo proportionately, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or possibly diamonds. Bake in a medium oven for 35 to 40 min, till golden brown in color and the dough is crisp. Remove from the oven, and let stand for 10 min, then cut and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 10 servings | |
| Calories 200 | |
| Calories from Fat 139 | 70% |
| Total Fat 15.81g | 20% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 221mg | 9% |
| Potassium 379mg | 11% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.43g | 2% |
| Protein 10.58g | 17% |
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