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Title: Roulo Me Filo
Categories: Greek Meat
Yield: 4 Servings

  Karen Mintzias
2tbButter or margarine
1smShallot or onion
1 1/2lbVeal, ground
1/2cChopped tomatoes OR- tomato juice
1 Cinnamon stick; -OR-
1ts-Ground Cinnamon
  Salt; if necessary
  Freshly ground black pepper
1tsChopped fresh basil (more if desired)
2 Eggs; separated
1 1/2cThick Saltsa Aspri
1/2cGrated mizithra cheese OR- kefalotyri cheese
1/2tsGrated nutmeg
  Heavy greaseproof paper (about 20 by 20 inches)
12 Filo pastry sheets
1/3cButter or margarine melted and warm
2 Eggs, hard-cooked; sliced
1tbChopped fresh parsley

Heat the butter in a large frying pan, then saute the onion until soft. Add the meat, mashing it with a fork until the raw color disappears. Add the tomato and cinnamon, cover and simmer about 20 minutes, stirring once or twice. Remove the lid and season judiciously (if the cheese is salty, don't add salt until the very end). Stir in the basil, then remove the cinnamon stick and cool. Using a wooden spoon, mix the egg whites into the meat. Meanwhile, prepare the saltsa aspri (it must be thick) and combine with the egg yolks, cheese, and nutmeg. Taste to see if salt is needed.

To make the loaf, spread the baking paper flat on your work surface. Lay a sheet of filo (keeping the rest covered with a damp towel or waxed paper) in the center of the paper and brush with butter. Continue laying filo, one sheet on top of another, brushing each with butter, to make a large "base" on which to roll the meat loaf (about 15 x 15 inches). Spread half of the saltsa aspri in the center of the filo, alowing wide margins for turning later. Spread the meat mixture over the sauce to a length of about 9 inches. Lay the egg slices over the meat, cover with the remaining sauce, and sprinkle with parsley. Turn the edges of the filo up over the meat and roll into a loaf. Fold the paper over the loaf, secure it, and place, seam side down, in a baking pan. Bake for 1 hour in moderate oven (350 F), removing the paper after 35 minutes to allow the filo to get crisp. Brush the outer surface of the filo with butter or margarine for a higher golden chestnut color.

With wide spatulas, lift the loaf onto a warm platter. Serve immediately, with fresh green salad, black olives, and a heady wine.

Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X

Typed for you by Karen Mintzias