2 boxes Athens Mini Fillo Shells
1/2 of a 12 ounce can corned beef (Libby's) OR 6 ounces leftover roast beef
1 cup leftover mashed potatoes
1 cup cabbage, finely shredded
4 tablespoons grated onion
1-1/2 cups white cheddar cheese, shredded
1/4 cup canned peas, drained
2 tablespoons butter
salt and pepper, to taste
Preheat oven to 375 degrees. Put mini fillo shells in cups of mini muffin tins. (optional) Grate 4 tablespoons of onion on large holes of box grater. Set aside.
In skillet, add cabbage and onion to the melted butter and cook until cabbage is soft. Cool. Mix peas (cut in pieces) into the mashed potatoes. Salt and pepper cabbage and also potato mixture, if needed. In a bowl, break apart corned beef into small pieces with a fork and add 1/3 cup of the shredded cheese. Mix well.
To prepare snacks, press some of the cooked cabbage on bottom and up sides of shells. Add potato layer and then meat mixture. Press down gently and add a mound of cheese on top of each.
Bake in preheated oven about 8-10 minutes until cheese is melted. Sprinkle with parsley.