Roulo Me Filo
| Yield: | 4 Servings |
| Categories: | Greek, Meats |
| Karen Mintzias | ||
| 2 | tb | Butter or margarine |
| 1 | sm | Shallot or onion |
| 1 1/2 | lb | Veal, ground |
| 1/2 | c | Chopped tomatoes OR- tomato juice |
| 1 | Cinnamon stick; -OR- | |
| 1 | ts | -Ground Cinnamon |
| Salt; if necessary | ||
| Freshly ground black pepper | ||
| 1 | ts | Chopped fresh basil (more if desired) |
| 2 | Eggs; separated | |
| 1 1/2 | c | Thick Saltsa Aspri |
| 1/2 | c | Grated mizithra cheese OR- kefalotyri cheese |
| 1/2 | ts | Grated nutmeg |
| Heavy greaseproof paper (about 20 by 20 inches) | ||
| 12 | Filo pastry sheets | |
| 1/3 | c | Butter or margarine melted and warm |
| 2 | Eggs, hard-cooked; sliced | |
| 1 | tb | Chopped fresh parsley |
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