Macedonian Peeta Fillings

[Jody Gilbertson]

Here are some Macedonian peeta fillings.

Frozen filo dough
about 1 cup clarified butter
filling - recipes follow

Buy frozen filo dough and
thaw according to package instructions. Clarify butter and set aside. Layer filo
in a jelly roll-type pan. Add filling, then
top with more layered filo. Use the clarified butter to sprinkle on
the dough layers as you stack them up. Bake at 400 degrees F. about 40
minutes, until lightly browned. Cut into squares and serve, warm or
cold.

Sauerkraut Filling

1 28-ounce can sauerkraut
2 Tbsp butter
1/2 tsp paprika
2 eggs, lightly beaten

Wash and drain the sauerkraut. Melt butter in a fry pan and fry the
kraut for about 10 minutes. Add the paprika. Set aside to cool. Add the
eggs and mix well.

Cottage Cheese and Spinach Filling

1 lb fresh spinach , washed and dried
1 Tbsp butter
2 eggs
1/2 tsp salt
1 lb. cottage cheese

Chop spinach and simmer in butter in pan. Add the salt, cottage cheese
and light;y beaten eggs. Stir well and remove from the heat. Cool
before using,

Minced Meat and Onion Filling

1 lb round steak, minced not ground
2 med onions, chopped finely
1 green pepper, chopped medium
1/2 cup stewed tomatoes
1 Tbsp butter
1/4 tsp paprika
1 tsp salt

Melt butter in frying pan over medium heat. Fry onion, pepper and meat
stirring frequently, about 10 minutes. Add tomatoes, paprika and salt.
Mix well and allow to cool before using.

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