Try these easy entrees using Athens® and Apollo fillo dough.
MEATLOAF SHIITAKE PHYLLO ROLLS
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.