Recipe - Bourekakia Me Kremithakia Freska (Scallions In Filo)

Karen Mintzias
6 bn Scallions
(white part & 1" green)
chopped, to make about 3 c.
One half cup Olive oil
Three fourths cup Chopped fresh dill
Salt
Freshly ground black pepper
8 Filo pastry sheets; thawed
2 tablespoon Sesame seeds

Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the
chopped dill, salt and pepper.

Remove 8 sheets of filo from the package. Reseal package and refrigerate
it. Cover the filo you are using with a damp dish towel, well wrung out,
and try to work hastily, as the pastry sheet have a tendency to dry out.

Lay out one sheet of filo and brush thoroughly with olive oil. Lay a
second sheet over the first, and brush again with olive oil. Leaving a
margin of 1 inch down one short side of the filo, sprinkle onefourth of
the scallion mixture in a strip. Roll up from the same side, to make a
long tube, packing the ends well. Place on a greased baking sheet.

Repeat this procedure three more times. Cut each tube diagonally into four
sections, brush with olive oil, and sprinkle the tops with sesame seeds.
Bake in an oven preheated to 350 F until the tops are crisp and golden
brown about 30 minutes. They are good hot or cold.

Source: Recipes from a Greek Island by Susie Jacobs ISBN: 067174531X

Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip