Beef Pita, Greek Style

* Exported from MasterCook II *

Beef Pita, Greek Style

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Casseroles
Greek Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Ground Beef
1 Med Onion -- chopped
4 Cloves Garlic -- minced
1/2 Pound Mushrooms -- fresh,sliced
1 Each Bay Leaf
1 1/4 Teaspoons Salt
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
8 Ounces Tomato Sauce
1/3 Cup Burgundy Or Rose Wine
1 Large Egg
8 Ounces Cream Cheese -- softened
1 Cup Cottage Cheese -- creamed
1/2 Cup Feta Cheese -- crumbled
1/2 Cup Butter -- unsalted
8 Ounces Phyllo Dough
1/4 Cup Bread Crumbs -- dried
1 Sprig Parsley
12 Each Cherry Tomatoes
Fruit Kabobs -- fresh

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
gree
k pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook, stirring
freq
uently until beef loses pink color. Pour off drippings. Add mushrooms, bay
lea
f, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently,
un
til mushrooms
are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10
mi
nutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese
fill
ing. Combine egg and cream cheese in medium bowl, beat with electric mixer
unti
l smooth. Sti
r in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with
melt
ed 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 evenly over top.
Spoon
1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over
mea
t. 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.
Repe
at with 3 more pastry sheets, crinkling each, brushing with butter and topping
w
ith fillings. Turn bottom pastry ends up over filling. Place remaining 8
past
ry sheets smoo
thly 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
lengthw
ise and sixths crosswise. (Do not cut through) Bake in moderate oven (350
degre
es F.) 1 hour
or until top is golden brown.
Cool at least 10 minutes before cutting along scored lines. Place a cherry
toma
to 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
d
esired. FRESH
FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple,
canta
loupe, whole strwberries or other fruits in season on small wooden skewers.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1285 0 0 0 0 0 0 0 0 0 0