1 lb. lean ground beef
1 bunch scallions, chopped
1/4 c. butter
1 tbsp. tomato paste, diluted with a little water
2 tbsp. parsley
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 c. pignolia nuts
1/4 c. red dry wine
1 egg beaten
1/3 c. grated cheese, Romano
Salt and pepper to taste
3/4 lb. phyllo (approx.)
1/2 c. butter, melted

In a large frying pan, saute the scallions in the 1/4 cup butter until soft. Add the beef and stir until browned. Add the tomato paste, parsley, spices, pignolias and wine; mix well. Simmer for about 10 minutes, stirring occasionally. Let cool about 15 minutes. Add the egg, cheese, salt and pepper and mix to blend. Cut each phyllo sheet into strips about 3 1/2 inches wide. Brush each strip with melted butter. Place a heaping teaspoon of meat mixture on lower end of strip and fold it into a triangle. Place on ungreased cookie sheet and brush top with butter. Continue until you've used all the meat mixture. Bake in a preheated 375 degree oven about 10 minutes or until golden brown. Yield: about 3 dozen. Note: Can be prepared and frozen. In this case, allow to stand at room temperature about 15 minutes and bake as directed.