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1
In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15 to 20 minutes.
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2
Drain.
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3
Add seasonings and bouillon cubes, grated Parmesan cheese and eggs.
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4
Mix well.
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5
Divide into two equal portions.
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6
Set aside.
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7
Place damp cloth on counter.
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8
Gently lay fillo leaves on towel.
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9
Using pastry brush, brush on melted margarine.
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10
Sprinkle lightly with bread crumbs.
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11
Repeat twice, using 2 leaves per layer.
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12
Place half of meat mixture on long side.
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13
Dot with 1 tablespoon butter.
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14
With help of towel, roll up and place on buttered or Pam sprayed cooking sheet.
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15
Brush with more melted butter.
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16
Repat with remaining ingredients.
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17
Bake at 400F (200C).
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18
for 30 minutes, or until light brown.
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19
Cool for a few minutes on cooking sheet.
