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Name: Bourekakia Me Kremithakia Freska (Scallions in Filo)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Greek
Ingredients: Karen Mintzias; 8 Filo pastry sheets; thawed; 1/2 c olive oil; Salt; Black Pepper freshly ground; 2 tb Sesame seeds; 6 bn Scallions; 3/4 c Chopped fresh dill

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INGREDIENTS

Karen Mintzias
8 Filo pastry sheets; thawed
1/2 c olive oil
Salt
Black Pepper ; freshly ground
2 tb Sesame seeds
6 bn Scallions
3/4 c Chopped fresh dill

INSTRUCTIONS

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 one-fourth 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: 0-671-74531-X Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Bourekakia Me Kremithakia Freska (Scallions in Filo)

Karen Mintzias
8 Filo pastry sheets; thawed
1/2 c olive oil
 Salt
 Black Pepper freshly ground
2 tb Sesame seeds
6 bn Scallions
3/4 c Chopped fresh dill

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 one-fourth 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: 0-671-74531-X    Typed for you by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 16 Servings

Calories: 35
Calories from Fat: 26 (74%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 4.1mg		0 %
Potassium 73.9mg		2 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.3g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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