1 pound 8 ounce flank steak, cut into 1-inch pieces
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup onions, finely chopped
1/2 cup red or green bell peppers, seeded and finely chopped
2 jalapeno peppers, stemmed, seeded and finely chopped
1 cup prepared salsa
2 tablespoons butter
20 sheets Athens® Fillo Dough (9"x14"), thawed
Season steak with garlic salt and black pepper. In a medium skillet, heat 1 tablespoon oil. Add beef and cook, stirring continuously, for 4 - 5 minutes. Add onion and peppers and cook 2 - 3 minutes more. Add salsa and heat thoroughly. Remove from heat.
In a small saucepan, melt butter with 2 tablespoons oil over medium heat. Lightly brush 3" tart pans with butter-oil mixture. Layer 5 fillo sheets, brushing each with the butter-oil mixture. Cut six 4-inch circles from fillo stack. Place cut circles in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides. Repeat process 3 more times to make 24 tarts.
Bake empty fillo tarts in preheated 350ºF oven for 8 - 10 minutes or until golden brown. Cool for 5 minutes. Remove fillo tarts from pans.
Spoon 2 tablespoons of filling into each tart. Serve immediately.
Yield: 24 tarts