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["Defrost the phyllo according to package directions. Do not remove the outer plastic wrap until you have prepared the filling are are ready to make the turnovers.", "", "In a large skillet, saute the ground beef and onion until the meat is no longer pink. Add the chili-garlic sauce and stir thoroughly. In a small bowl mix together the soy sauce and cornstarch, then add to the meat mixture. Stir thoroughly, adding a spoon of water at a time until the mixture is moist but not overly wet. Remove from heat and let cool.", "", "While mixture cools, unwrap the phyllo and set aside 15 sheets. Rewrap the remaining sheets and freeze.", "", "Spray a cookie sheet with oil. This will be used to hold the turnovers until ready to cook.", "", "Using a pizza cutter or sharp knife, cut each of the phyllo sheets lengthwise into 3 equal strips. Stack the strips together and over with a couple of damp paper towels.", "", "On a clean kitchen counter, lay out one strip of dough and brush or spray lightly with oil. (This is where the spray oil comes in very handy)", "", "Place a heaping tablespoon of filling at the bottom of the strip. Fold the bottom right-hand corner over the filling toward the left-hand side, forming a triangle. Continue folding at right angles to the end of the strip, tucking in the last bit of dough. (""About.com Guide to Greek Food"" has a great demo of this technique).", "", "Lightly oil the top of the finished turnover and place on the oiled baking sheet. Again, cover the completed turnovers with damp paper towels to prevent the dough from drying and curling.", "", "The turnovers can be made ahead and refrigerated up to this point. When ready to bake, preheat oven to 375 degrees and bake about an inch apart on a second cookie sheet for 10-15 minutes until nicely browned.", "", "For an easy dipping sauce, mix together soy sauce with some of the chili-garlic sauce and add a splash of fish sauce. Top with sesame seeds for a nice touch."]
