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Greek Style Beef Pita
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Recipe Information
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.

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