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1
If you are using fresh grape leaves, blanch them for a few seconds in boiling water, until they become limp and their color changes.
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2
If you are using leaves preserved in brine, soak them in boiling water for 1 hour to remove their saltiness, changing the water at least once.
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3
Rinse and drain well.
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4
Cut the meat into 6 fat slices.
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5
In a bowl, mix the oil, lemon juice, wine, pepper, garlic, and oregano or marjoram, and turn the pieces of meat in this marinade.
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6
Leave in a cool place for 1/2 hour or longer.
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7
When you are ready to cook, brush each sheet of fillo very lightly with melted butter.
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8
Place 2 grape leaves on each, side by side towards the middle of a long edge.
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9
Lay a piece of meat over them, sprinkle with very little salt, and cover with 2 more grape leaves.
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10
Fold the fillo over and over the meat and leaves, wrapping them up in a loose package.
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11
Repeat with the rest of the fillo, meat, and leaves.
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12
Brush the top of each packet lightly with melted butter and place on an oven rack.
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13
Bake in a preheated 325F oven for about 30 minutes, by which time the meat should be done and the fillo lightly colored.
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14
You will have to cut into one piece to make sure that it is done to your liking.
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15
Serve the packets as they are, crisp and hot.
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16
Sprinkle the meat with 1/2 pound grated cheese.
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17
Kefalotyri is used in Greece, but mature cheddar is an acceptable alternative.
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18
In a Turkish version called Ali Pasha kebab, meat is stewed with 1 chopped onion and 2 peeled and chopped tomatoes, until the meat is tender and the liquid has dried out, before it is wrapped in fillo and baked.
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19
The result is wonderfully moist, tender meat.
