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1 hours
Prep: 20 minutes
Cook: 1 hours
177 calories per serving view nutrition facts
10 servings
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| 4 | each | scallions, spring or green onions | chopped |
| 3 | tablespoons | butter | or oil |
| 1 | pound | veal | |
| 4 | small | zucchini | cubed |
| 1 | small | eggplant | cubed |
| 1 | cup | tomatoes | |
| 1/4 | cup | parsley leaves | chopped |
| 1/2 | teaspoon | coriander | |
| 1 | teaspoon | oregano | dried |
| 1 | cup | cheese | grated |
| 6 | tablespoons | butter | melted |
Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat.
Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper.
Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes.
Remove from the heat and stir in the cheese. Line a 9x12x3-inch baking pan with 6 filo sheets, buttering each.
Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before.
Score the top few filo sheets into squares or diamonds.
Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp.
Remove from the oven, and let stand for 10 minutes, then cut and serve warm.
| % Daily Value* | |
| Total Fat 15.0g | 22% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 119mg | 5% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 15% | Vitamin C | 22% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Very good.
