Meat Filled Fila Triangles
|Lean ground beef||1 Pound|
|Garlic salt||1⁄8 Teaspoon|
|Onion salt||1⁄8 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Filo dough sheets||6|
|Butter/Margarine||1⁄4 Pound, melted (1/2 Cup)|
Crumble meat into a frying pan and cook, stirring, over medium heat until browned; drain off excess fat.
Add garlic salt, onion salt, tomato sauce, and wine.
Cook until much of the liquid is evaporated.
Cover and simmer 20 minutes (sauce should be quite thick).
Let cool a few minutes, then stir in cheese and egg.
Lay out fila, one sheet at a time (keep remaining fila covered with clear plastic film); lightly brush with butter and cut into 3-inch-wide strips.
Place 1 heaping teaspoon meat filling in 1 corner, fold over into a triangle, and continue folding until filling is completely encased in fila.
Repeat, cutting fila strips and folding the other pastries.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake, uncovered, in a 375° oven for 10 minutes or until golden brown.
Serve warm. or cover and refrigerate until next day; for longer storage, wrap airtight and freeze.
To reheat (thaw if frozen), bake, uncovered, in a 350° oven for 8 to 10 minutes or until hot throughout.