Filo Beef Triangles - cooking recipe

Ingredients

None None Bolognese Sauce
2 tbsp vegetable or olive oil
2 1/4 lb ground beef
1 None large Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp dried mixed herbs
1/4 cup tomato paste
2 None medium zucchini, coarsely grated
1 None medium carrot, coarsely grated
2 None beef bouillon cubes, crumbled
2 (13.5 oz) cans diced tomatoes
None None To Assemble
5.25 oz whipped ricotta
5.25 oz frozen mixed vegetables, thawed
1 oz Parmesan cheese, freshly grated
8 sheets filo dough
None None poppy seeds, to sprinkle

Preparation

To make the bolognese sauce, heat 1 tbsp oil in a large heavy-bottomed saucepan over high heat. Cook ground beef for 5 mins, or until browned. Set aside. Add remaining oil and saute onion and garlic for 5 mins, or until soft. Add dried herbs, tomato paste, zucchini, carrot and ground beef. Cook for 5 mins. Add crumbled bouillon cubes and tomatoes. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour, or until ground beef is tender and sauce thickens.
Preheat oven to 350\u00b0F. Lightly coat 2 baking trays with oil. Combine bolognese sauce, ricotta, vegetables and Parmesan in a large bowl.
Stack filo sheets on a flat surface. Cut lengthwise into 3 strips. Cover with a damp tea-towel to prevent pastry from drying out.
To make each triangle, place a filo strip on a clean surface. Spoon a heaped tablespoon of filling at one end of strip. Fold up, shaping into a triangle. Place on prepared tray. Lightly coat with oil then sprinkle with poppy seeds. Bake 30 mins, or until crisp and golden.