Roulo Me Filo

      2 tb Butter or margarine             1 1/2 c  Thick Saltsa Aspri
      1 sm Shallot or onion                  1/2 c  Grated mizithra cheese
  1 1/2 lb Veal, ground                             -OR- kefalotyri cheese
    1/2 c  Chopped tomatoes                  1/2 ts Grated nutmeg
           -OR- tomato juice                        Heavy greaseproof paper
      1    Cinnamon stick; -OR-                     -(about 20 by 20 inches)
      1 ts -Ground Cinnamon                   12    Filo pastry sheets
           Salt; if necessary                1/3 c  Butter or margarine
           Freshly ground black pepper              - melted and warm
      1 ts Chopped fresh basil                 2    Eggs, hard-cooked; sliced
           -(more if desired)                  1 tb Chopped fresh parsley
      2    Eggs; separated
	
  Heat the butter in a large frying pan, then saute the onion until
  soft. Add the meat, mashing it with a fork until the raw color
  disappears.  Add the tomato and cinnamon, cover and simmer about 20
  minutes, stirring once or twice.  Remove the lid and season
  judiciously (if the cheese is salty, don't add salt until the very
  end).  Stir in the basil, then remove the cinnamon stick and cool.
  Using a wooden spoon, mix the egg whites into the meat.  Meanwhile,
  prepare the saltsa aspri (it must be thick) and combine with the egg
  yolks, cheese, and nutmeg.  Taste to see if salt is needed.

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 Saltsa Aspri (Greek White Sauce)


------------------------------THIN WHITE SAUCE------------------------------
   1.00 tb Butter                           1.00 c  Milk; warm
   1.00 tb Flour

-----------------------------MEDIUM WHITE SAUCE-----------------------------
   2.00 tb Butter                           1.00 c  Milk; warm
   2.00 tb Flour

-----------------------------THICK WHITE SAUCE-----------------------------
   3.00 tb Butter                           1.00 c  Milk; warm
   3.00 tb Flour

----------------------------------OPTIONAL----------------------------------
           Salt & White pepper                      Grated nutmeg

  To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT
  browning.  Using a wire whisk, stir in the flour.  Cook for 1 to 2 minutes
  over low heat, then remove from the burner and gradually stir in the warm
  milk.  Move the pan back to the heat and bring to a boil, stirring steadily
  for a smooth sauce.  Add a pinch of salt and white pepper, and grate a
  little nutmeg for a nice flavor.

  As a general rule, thin white sauce is used for soups and sauces,
  medium for pastitsio and moussaka and other au gratin dishes, and a thick
  sauce for croquettes and souffles.

  ------------------------------------------------

  To make the loaf, spread the baking paper flat on your work surface.
  Lay a sheet of filo (keeping the rest covered with a damp towel or
  waxed paper) in the center of the paper and brush with butter.
  Continue laying filo, one sheet on top of another, brushing each with
  butter, to make a large "base" on which to roll the meat loaf (about
  15 x 15 inches). Spread half of the saltsa aspri in the center of the
  filo, alowing wide margins for turning later.  Spread the meat
  mixture over the sauce to a length of about 9 inches. Lay the egg
  slices over the meat, cover with the remaining sauce, and sprinkle
  with parsley. Turn the edges of the filo up over the meat and roll
  into a loaf.  Fold the paper over the loaf, secure it, and place,
  seam side down, in a baking pan.  Bake for 1 hour in moderate oven
  (350 F), removing the paper after 35 minutes to allow the filo to get
  crisp. Brush the outer surface of the filo with butter or margarine
  for a higher golden chestnut color.

  With wide spatulas, lift the loaf onto a warm platter.  Serve
  immediately, with fresh green salad, black olives, and a heady wine.