*  Exported from  MasterCook  *

                         TIROPETES & VARIATIONS

Recipe By     :
Serving Size  : 100  Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Filo leaves
  1       lb           Feta cheese -- crumbled
  3                    Egg yolks
  1       c            Butter -- melted
  1       c            Cheese -- grated
  2       tb           Parsley -- minced
  1       c            Bechamel sauce
                       -----VARIATION: MEAT-----
  1       c            Meat, chopped or ground
  2       tb           Cheese -- grated
  1                    Egg -- hardboiled, finely
                       -chopped
                       -----VARIATION: FISH-----
  1       c            Shrimp & crab -- chopped,
                       -cooked or canned
    1/2   c            Bechamel Sauce
  1       tb           Parsley -- minced
  1       d            Lemon juice
                       -----VARIATION: SPINACH-----
  3       lb           Spinach, fresh
  2       bn           Scallions -- finely chopped
    1/2   c            Parsley -- minced
    1/2   ts           Dill -- (opt)
  1       lb           Feta cheese -- crumbled
  8                    Egg -- beaten
                       Salt
    1/2   c            Olive oil
                       -----BECHAMEL SAUCE-----
  2       c            Milk -- hot
  3       tb           Flour
    1/4   c            Butter
                       Salt & white pepper

 MAIN RECIPE: Tiropetes - Cheese triangles

 Prepare bechamel sauce and allow it to cool; add feta
 cheese, eggs, grated cheese, parsley and 3 tbsp melted
 butter to sauce and mix well. Cut filo sheets into
 long strips 3 inches wide and brush with melted
 butter. Place one tsp of the cheese mixture at the
 bottom of each strip and fold the corner up to form a
 triangle; continue folding in a triangular shape until
 the entire strip is folded. Continue this method until
 all the ingredients are used.  Place triangles on
 cookie sheets; brush each with butter and bake at 375
 degrees for 15 to 20 minutes, until golden brown.
 Serve at once. These triangles may be prepared ahead
 of time, frozen and baked when ready to serve.

 VARIATION: Meat - Kreatopetes

 Either use cooked leftover meats, chopped; or saute
 fresh ground beef, breaking it up with a fork into
 small pieces.  Combine meat with cheese and egg in a
 bowl. Place a teaspoonful on filo strips, fold, brush
 with butter and bake in the same manner as cheese
 triangles.

 VARIATION: Fish - Psaropetes

 Mix together seafood, bechamel sauce, parsley and
 lemon juice. Place a teaspoonful on filo strips, fold,
 brush with butter, and bake in the same manner as
 cheese triangles.

 VARIATION: Spinach - Spanakopetas

 Wash the spinach, cut off the stems, dry completely
 with towels, and chop. Brown the scallions in 1/2 cup
 olive oil until tender. Combine spinach, parsley,
 dill, beaten eggs and cheese; add cooked scallions;
 season with salt lightly and mix well.  Place a
 teaspoonful of the filling on the filo leaves and
 proceed to fold, brush with butter and bake in the
 same manner as cheese triangles.

 Bechamel:  Melt butter in a pan, add flour, and stir
 until smooth. Lower heat, and gradually add the hot
 milk, stirring constantly until it thickens. Season
 with salt and pepper.

                         Source: Greek Cooking for the
 Gods by Eva Zane Submitted By SAM WARING
 <[email protected]>  On   12 JUN 1995 095335
 +0100



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