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Greek Food - Recipe: Bourekakia

Minced meat stuffed in a fyllo pastry.

1 A Little Butter (Unsalted)
2 Whole Egg (Beaten)
1 Cup Feta Cheese (Grated)
1 Package Fyllo Pastry
2 Tablespoon Marsala Liquor
1/2 Teaspoon Nutmeg
1/4 Cup Olive Oil
1 Medium Onion (Grated)
1-2 Pinch Pepper (To taste)
2-3 Pinch Salt (To taste)
2 Tablespoon Tomato Paste
1 lb Topside Mince
2 Cup Water
  • In a saucepan add oil & saute onion.
  • Add mince and brown.
  • Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
  • Remove from stove, add grated feta cheese, beaten eggs, stir, put aside.
  • Remove fyllo pastry from package and cut down lengthwise.
  • Keep covered with a moist tea towel.
  • Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.
  • At bottom, place a spoonful of mixture.
  • Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.
  • You go right, right, bring that point to the left side and left again and so on until you reach the top.
  • Brush top of triangle with melted butter and place on baking greased baking tray,
  • Bake in 200 degree oven until golden brown.
  • These triangles can be frozen uncooked.
  • When cooking from frozen stage don't defrost first.
  • Sometimes you may have to flip them over in the oven.

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