Bourekakia

Minced meat stuffed in a fyllo pastry.

Credits: EAT GREEK TONIGHT

Ingredients
Quantity Ingredient Alternative Notes
1 lb Beef (Ground)    
1 A Little Butter (Unsalted)   Unsalted 
2 Whole Egg   Beaten 
1 Cup Feta Cheese   Grated 
1 Package Fyllo Pastry    
2 Tablespoon Marsala Liquor    
1/2 Teaspoon Nutmeg    
1/4 Cup Olive Oil    
1 Medium Onions (White)   Grated 
1-2 Pinch Pepper   To taste 
2-3 Pinch Salt   To taste 
2 Tablespoon Tomato Paste    
2 Cup Water    
Directions
In a saucepan add oil & saute onion.
Add mince and brown.
Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
Remove from stove, add grated feta cheese, beaten eggs, stir, put aside.
Remove fyllo pastry from package and cut down lengthwise.
Keep covered with a moist tea towel.
Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.
At bottom, place a spoonful of mixture.
Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.
You go right, right, bring that point to the left side and left again and so on until you reach the top.
Brush top of triangle with melted butter and place on baking greased baking tray,
Bake in 200 degree oven until golden brown.
These triangles can be frozen uncooked.
When cooking from frozen stage don't defrost first.
Sometimes you may have to flip them over in the oven.