Hi! I’m Seth Wolfson a NYC based Photographer, who cooks… a lot! As you will learn through my guest posts here I love cooking, but I really love cooking for groups of people.
Now that summer has ended, I am starting to transition from tomatoes to butternut squash, and pizzas cooked on the grill to fillo dough filled yumminess. Today’s post was adapted from The New Book of Middle Eastern Food by Claudia Roden (one of the more well worn cook books in my library) Filo Dough Triangles with Ground Meat, Onions, and Pine Nuts.
1 Box of Fillo Sheets (do not ever try to make this your self, it’s just never worth it)
1/2 Stick of unsalted butter melted
2 large Shallots chopped
2 Tbl Olive Oil
1/2 lbs ground Lamb or Beef
1 tsp Cinnamon
1/3 tsp Allspice
4 Tbl Pine Nuts (toasted)
Salt & White Pepper to taste
To make the filling:
Heat a frying pan with the oil and add the onions. Once the Onion has become golden add the meat and cook, breaking apart as you go. Season with Salt, Pepper, Cinnamon, and Allspice. Once the meat has changed color remove from the pan and cool completely. In a cast iron pan on a low heat toss the Pine Nuts until they are toasted and add to meat mixture.
Note: The key to working with Fillo Sheets is to keep them cold and moist. The best way I have found to do this is to keep the majority of the sheets in the fridge and the ones you are working with covered by a very damp cloth towel.
Take out 5 sheets at a time and place on a cutting board, cut strips 3″ in with and cover with towel.
This next bit may not make sense, but with the images, you will understand exactly what to do). Take out one strip and brush with melted butter. Place one big teaspoon of the filling 1″ from the top end of the dough, then fold down the top part.
Pick up the left corner and fold diagonally making a triangle.
Don’t worry that your triangle won’t look good yet, the subsequent folds will provide for that. Continue folding the rest of the way down.
To cook them pre-heat an oven to 350 deg. Prepare a greased pan and evenly distribute the triangles. Brush each one with butter and cook for 25 min or until golden.
Cool Tip: If you don’t want to use them all now, you can freeze them in a sealed container for a quick snack or another party.
Yields about 20