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Ингредиенты
- 2 lb Grnd Beef
- 1 x Med. Onion, Minced
- 4 x Small Cloves Garlic, Chopped
- 1/2 lb Fresh Mushrooms, Sliced
- 1 x Bay Leaf
- 1 1/4 tsp Salt
- 1/2 tsp Chil Pwdr
- 1/2 tsp Cumin Pwdr
- 1/4 tsp Cinnamon
- 8 ounce (1 cn) Tomato Sauce
- 1/3 c. Burgundy Or possibly Rose Wine
- 1 x Large Egg
- 8 ounce (1 pk) Cream Cheese,Softened
- 1 c. Creamed Cottage Cheese
- 1/2 c. Crumbled Feta Cheese
- 1/2 c. Unsalted Butter, Melted *
- 8 ounce (1/2 Pk) Phyllo Leaves **
- 1/4 c. Dry Bread Crumbs
- 1 x Parlsey Sprigs
- 12 x Cherry Tomatoes
- 1 x Fresh Fruit Kabobs (opt.)
Инструкции
- * Unsalted margarine, melted, can also be used.** Phyllo Leaves are greek pastry and they should be defrosted.
- Combine grnd beef, onion and garlic in a large frying-pan; cook, stirring frequently till beef loses pink color. Pour off drippings. Add in mushrooms, bay leaf, salt, chili pwdr, cumin pwdr, and cinnamon; cook, stirring frequently, till mushrooms are tender about 5 min. Stir in tomato sauce and wine; cook, covered, 10 min, stirring occasionally.
- Remove bay leaf. Cold while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer till smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter.
- Sprinkle bread crumbs proportionately over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
- Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
- Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Don't cut through) Bake in moderate oven (350 degrees F.) 1 hour or possibly till top is golden. Cold at least 10 min before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if you like. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or possibly other fruits in season on small wooden skewers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 209 | 66% |
| Total Fat 23.42g | 29% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 446mg | 19% |
| Potassium 431mg | 12% |
| Total Carbs 6.95g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.05g | 2% |
| Protein 18.12g | 29% |
