Description:

Jean Hores Beef Pita, Greek Style

Source:

MasterCook through Searchable Online Archive of Recipes Site

Serves/Makes:12

Ingredients

• 2 lbs (.9 kg). ground beef
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 lb (.2 kg). fresh mushrooms, sliced
• 1 bay leaf
• 1-1/4 tsp (6 ml). salt
• 1/2 tsp (2 ml). chili powder
• 1/2 tsp (2 ml). cumin powder
• 1/4 tsp (1 ml). cinnamon
• 1 8 oz (224 grm). can tomato sauce
• 1/3 cup (80 ml) burgundy or rose wine
• 1 egg
• 1 8 oz (224 grm). pkg cream cheese, softened
• 1 cup (225 ml) creamed cottage cheese
• 1/2 cup (125 ml) feta cheese, crumbled
• 1/2 cup (125 ml) unsalted butter, melted *
• 8 oz (224 grm). phyllo leaves **
• 1/4 cup (60 ml) dry bread crumbs
• Garnishes:
• parsley sprigs
• 12 cherry tomatoes

Preparation

• Combine ground beef, onion and garlic in a large frying pan.
• Cook, stirring frequently, until beef loses the 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 an electric mixer until smooth.
• Stir in cottage and feta cheeses, and blend well.
• Brush 13 inch 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 evenly over top.
• Spoon one fifth of meat filling in layer over crumbs and one fifth of the cheese filling over meat.
• Place one pastry sheet over cheese filling, crinkling to fit inside dimensions of pan.
• Brush with butter.
• Layer with one fifth of the meat and one fifth of the cheese filling.
• 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 350 degrees (175 C.) oven 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.

Comments

* Unsalted margarine, melted, can also be used.

** Phyllo leaves are Greek pastry and they should be defrosted.