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MEATLOAF SHIITAKE PHYLLO ROLLS
 Ingredients
1/4 cup olive oil
1/2 pound ground beef, pork and veal meatloaf mix (or ground sirloin)
1/4 cup onion, finely chopped
1 cup shiitake mushrooms, finely chopped
2 tablespoons finely grated Parmesan cheese
1/4 cup fresh flat-leaf parsley, finely chopped
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons unsalted butter
20 sheets Athens® Fillo Dough (9”x14”), thawed In a medium skillet, heat 1 tablespoon oil. Add ground meat and cook until browned, stirring to crumble, about 8 - 10 minutes. Remove from skillet and drain in a colander. Let cool. In the same skillet, heat 1 tablespoon oil. Add onion and mushrooms and cook until tender and the liquid given off from mushrooms has evaporated. Remove from heat and cool.
In a large bowl, combine the ground meat, mushroom mixture, Parmesan cheese, parsley, Worcestershire sauce and salt and pepper to taste.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 5 fillo sheets, brushing each with the butter–oil mixture. Cut the layered fillo widthwise into 4 strips. Place about 2 tablespoons of filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of fillo strip. Brush outside of roll with butter-oil mixture. Repeat process 3 more times to make16 rolls.
Bake seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 15 - 20 minutes or until golden brown. Serve warm.
Yield: 16 small rolls
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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