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BEEF PITA, GREEK STYLE by www.country-cooking.com
2 lb Ground Beef
8 oz (1 can) Tomato Sauce
1 Med. Onion, Chopped
1/3 c Burgundy Or Rose Wine
4 Small Cloves Garlic, Minced
1 Large Egg
1/2 lb Fresh Mushrooms, Sliced
8 oz (1 pk) Cream Cheese,Softened
1 Bay Leaf
1 c Creamed Cottage Cheese
1 1/4 tsp Salt
1/2 c Crumbled Feta Cheese
1/2 tsp Chil Powder
1/2 c Unsalted Butter, melted (salted butter may also be used)
1/2 tsp Cumin Powder
8 oz (1/2 Pk) Phyllo Leaves (should be defrosted)
1/4 tsp Cinnamon
1/4 c Dry Bread Crumbs
Garnishes:
1 Parlsey Sprigs
1 Fresh Fruit Kabobs (opt.)
12 ea Cherry Tomatoes
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Combine ground beef, onion and garlic in a large frying-pan; cook,
stirring frequently until beef loses pink color. Pour off drippings. Add
mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon;
cook, stirring frequently, until mushrooms are tender about 5 minutes.
Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring
occasionally.Remove bay leaf. Cool while preparing cheese filling.
Combine egg and cream cheese in medium bowl, beat with electric
mixer until 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 breadcrumbs evenly 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.
(Do not cut through).
Bake in moderate oven (350 degrees) 1 hour or until top is golden
brown. Cool at least 10 minutes 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 desired.
FRESH FRUIT KABOBS:
To make fresh fruit kabobs, place chunks of fresh pineapple,
cantaloupe, whole strwberries or other fruits in season on small
wooden skewers.
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