Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 medium onion -- chopped

  3. 4 cloves garlic -- minced

  4. 1/2 pound fresh mushrooms -- sliced

  5. 1 bay leaf

  6. 1 1/4 teaspoons salt

  7. 1/2 teaspoon chili powder

  8. 1/2 teaspoon cumin powder

  9. 1/4 teaspoon cinnamon

  10. 8 ounces tomato sauce

  11. 1/3 cup burgundy or rose wine

  12. 1 large egg

  13. 8 ounces cream cheese -- softened

  14. 1 cup creamed cottage cheese

  15. 1/2 cup crumbled feta cheese

  16. 1/2 cup unsalted butter -- melted

  17. 8 ounces phyllo leaves (1/2 package)

  18. 1/4 cup dry bread crumbs

  19. parsley sprigs cherry tomatoes

  20. 5 minutes. Stir in tomato sauce and wine; cook, covered,

  21. 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

  22. 13 X 9" baking pan with melted butter. Line pan with

  23. 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with

  24. 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon

  25. 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place

  26. 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with

  27. 1/5 of the meat and 1/5 to the cheese fillings. Repeat with

  28. 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining

  29. 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 (350F degrees)

  30. 1 hour or until top is golden brown. Cool at least

  31. 10 minutes before cutting along scored lines. Place a cherry tomato on each of

  32. 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired.


Send feedback