Title: Greek Apple Pastry (Milopita)
Categories: Dessert Pastry Ethnic
Yield: 8 Servings

1	lb	Commercial filo sheets
FILLING
8		Apples*
1/2	c	Sugar
1/2	ts	Cinnamon
1/2	ts	Allspice
1	tb	Cornstarch
1/4	c	Raisins
1/2	c	Walnuts
1/2	c	Butter, melted
TOPPING
1	c	Powdered sugar

*Note - Apples should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.

Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a spoon. Set aside. Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets. Spread 1 cup of filling along one end. Roll filo over the apple filling so you will have a long filled tube. Fold side edges over 1/2" so filling won't fall out. Continue rolling. Place in a buttered baking pan or cookie sheet. Brush tops generously with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot. When cool, cut into 2" pieces and serve.

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