Execution

Defrost the ready to bake “kihi” filo pastry and allow it to come to room temperature. Place all the kebab ingredients in a bowl and knead them. Allow the mixture to cool in the refrigerator. Stack kebabs on flat, metallic skewers flattening them out with your palm as you move along. Grill for 3-4´ on each side. Alternatively, mold the minced meat into one long and flat kebab. Place the kebabs on a sheet of wax paper and bake in a preheated oven at 200°C for 15 minutes. Spread a country-style “kihi” filo pastry sheet on the counter and cut it in half. Place the kebabs on it, sprinkle with grated kasseri and wrap into the filo sheet. Brush with butter, cut into large diagonal pieces and grill for a few minutes, on each side, until the filo sheet is heated. Alternatively, place the kebabs one next to another in a baking pan and bake at 200°C for 15 minutes. Serve hot with yoghurt, tomato sauce and parsley.