Thaw Athens™ Fillo Dough according to package directions. In a medium bowl, combine flour, salt and pepper. Mix lightly. Dredge veal in flour, shaking off excess flour. In a large skillet, heat 2 Tbs. of oil. Sauté veal until lightly browned and remove from skillet. Add mushrooms, shallots and garlic. Sauté for 4-5 minutes.

Add wine and red pepper. Cook for 5-10 minutes until all liquid is evaporated. Remove from heat and mix lightly with cooked veal and basil. Chill for 1 hour. Layer 5 sheets of Athens Fillo Dough and brush each sheet with oil. Repeat five more times. Fold each set of layered fillo in half lengthwise. Divide veal mixture into 6 equal parts. Place mixture in center of fillo. Brush edges with oil, fold over, crimp and twist edges to form a semi-circle papillote. Brush top with oil to seal. Bake in preheated oven at 375°F oven for 25-30 minutes or until golden brown.

GENERAL FILLO DOUGH HANDLING DIRECTIONS

1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo completely with plastic wrap, then a damp towel.

4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

5. Microwave butter until melted. This will give you a lighter and flakier pastry.

6. Brush each layer of fillo with melted butter, margarine or oil.

7. To prevent edges from cracking, brush edges first and then work into center.

8. Be sure to brush the last layer of fillo with melted butter.

9. Fillings should be chilled and not excessively moist.

10. Fillo may be rolled and refrozen to store when not in use.